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THE
GOURMET'S GUIDE
TO
RABBIT COOKING,
ONE HUNDRED AND TWENTY-FOUR DISHES.
BY
AN OLD EPICXJEE.
LONDON:
W. KENT AND CO., 86, ELEET STREET,
(late d. bogue.)
1859.
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INTRODUCTION.
And why should I not, as a good gastronomer,
publish some of my experiences in the " social
science" of cookery ? When so many misguided
authors find that, for all their devotion to the
Muses, they are barely requited with bread, can it
be wondered at that I, as an enlightened votary,
should prefer "keeping the pot boiling" under
more generous auspices ? No. Nor do I deem
it to be a derogation of my dignity to take up a
pen in favour of so gracious a subject— rather
esteeming it an honourable advancement, to leave
the mazes of Imagination for the more profitable
paths of Eeality, and to unfold the pleasantness
of so preparing the gifts of Creation, that in the
eyes of humanity they may appear to the best
advantage.
In the good old by-gone times, when the culi-
nary art had arrived at such perfection as to
permit of its being distinguished as a "faculty"
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IV INTEODTJCTIOIf.
second only in importance to medicine, its pro-
fessors were so numerous that it is recorded of
them that many, for want of employment, degene-
rated into troubadours, jongleurs, and poets ! So,
then, am I right in proclaiming it promotion to
secede from the service of the Nine, and put on
armour (my apron) for the advancement of the
ara coquinari ?
You will ask why, to show my adherence to
the art, I have made choice of the subject treated
in the following pages ? Listen : When I was
a little baby — and you, too, gentle reader, were a
baby once, and likewise suffered all I endured
in that painful period — well, when in infancy,
upon frequent occasions, I experienced more than
ordinary uneaainess, proceeding either from deple-
tion, or dentition, or repletion — ^which was com-
monly my case — there was one unfailing remedy
that eased my pain, beguiled me from my griefs,
and even lulled me to the sweetest repose. Merely
to mention it was sufficient ; its name alone was a
talisman which dried my tears, assuaged my com-
plaints, and implanted peace in my palpitating
bosom. This potent agent of my happiness was
nothing tazigible ; it was never manifested to me
or mortal baby ; it remained a myth — an invisible
charm, which was held up in promise but never in
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IKTBOOUCIIOK. r
bodily Bubstaace. It was the origin of expecta-
tion — ^the first thing that inculcated hope in my
budding spirit, and in waiting for which I throve
and grew.
Well, what was this indispensable auxiliary
to the happiness and health of in&ncy P Beader,
you know as well as I, that this, the best
boon of babyhood, was the magic " rabbit-skin,"
which my paternal parent was reported to be
hunting for my especial benefit! The power of
rabbits then operated fayourably upon my in&at
miud: in them I recognized the most supreme
solace that could be afforded to afflicted humanity,
and under their influence I developed in intelli-
gence, and improved in condition. Anon I became
a sportive child, and they who guided my steps
into the ways of the world took pleasurable pride
in rearing my tender thoughts, and in teaching my
young idea how to shoot. Babbits were my first
aim. Ah, would that I could now by any action
awaken so pure a joy as I in childhood felt when,
fondly dreaming, I discovered a resemblance to a
rabbit on the waU, which I had executed entirely
by an exercise of my own unassisted abilities ! The
pride of authorship, or the charms of cookery, are
nothing to it !
Next in our reminiscences of rabbits, we look
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VI INTBODUOTION.
back witli delight to that dawn of adolescence,
when we were allowed the pleasure (unreciprocated,
alas !) of keeping some tame ones of the species.
Unfortunate animals ! how they survived our un-
ceasing attentions to their comfort is a miracle ;
for, labouring under a delusion that they approved
of our caresses, we narrowly escaped tearing them
to pieces in the repeated paroxysms of our ten-
derness ; indeed, in more senses than one, they
were continually kept in hot water. May the fol-
lovring pages prove a noble reparation to the whole
race for what they then endured at our hands ;
and the mature attention we have bestowed upon
their treatment indemnify them for all the errors
of misapplied affection they observed in our
youth; for now, in our riper years, when the
downy spell of a rabbit's-skin would no longer be
efficacious in alleviating a sorrow or a siiffering ;
when beholding a rabbit in shadow would only
inspire sadness at its not appearing in a more
solid shape; when having to keep live rabbits
would, instead of affording amusement, be an ex-
ceeding annoyance to us ; still clinging to their
prestige as, at our evening meal, we indulge in
that pseudonymous preparation, a Welsh rabbit,
we smile at the recollections awakened by the
name ; and, associated as they are vnth such plea-
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INTBODUOTIOK. VU
sant memories of our early days, is it uimatural
that I continue to derive a substantial comfoit
from the cause which erst gave such an amount
of sentimental satisfaction P
I should not only revolt you, my dear reader,
but do myself, and perchance my publisher, an
irreparable injury, were I to transcribe the enco-
miums bestowed upon rabbits by naturalists. Ton
would abhor us as conspiring to cook, and being
accessory to eating, the tenderest parents and
the most affectionate offspring to be found in the
whole extent of animated nature. I should, instead
of making an epicurean example of them, be defeat-
ing the ends of cuHnary justice, by recommending
them to mercy, on account of those domestic vir-
tues by which they are so pre-eminently distin-
guished.
I shall, therefore, confine myself to the
claims of a more public character which rabbits
have upon our consideration. Firstly, to quote
from our friends the French, who possess an apti-
tude for delicacy of expression of which an English
cook is totally deficient, the charm of rabbits con-
sists in their being so easily and agreeably accom-
modated (mark the word), and in their capability
of producing a variety of compositions, which, if
proceeding from the hands of an able artiste, may.
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vm nrTRODiiCTioK.
for eleganee, be ranked amongBt the most r«-
eherchS difihes that can dignify the table of refined
and enlightened amphitryons. Another thing re-
commendable in rabbits is their cheapness. Even
one solitary rabbit will make a pretty appearance
at a dinner, whereas its equivalent money's-worth
of butcher's meat woidd be quite an uncomfortable
object to contemplate. They are likewise easily ob-
tained, being in season nearly throughout the year,
are quickly dressed, have very little weight of bone,
will keep well, and, besides being considered whole-
some and easy of digestion, have, according to the
following old rhyme, a property ascribed to them
which confirms us in our estimation of their merits,
and exemplifies the wisdom of the originators of
cookery, in causing so favourable a combination
offerees as ensues from their alliance with the
admirable esculent which usually accompanies
them in their culinary career : —
" For onions, you know, are generally said
To be an excellent remedy for a cold in the head ;
And rabbits, Fm told by those who are smart,
Are a capital cure for a cold in the heart !"
I can adduce nothing stronger than this in
favour of my subject, so conclude with the farewell
greeting of the good people of Vienna, who, in
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INTEODUCTION. IX
taking leave of each other, reciprocally exclaim,
with that affection of which an epicure or a cook
alone is capable —
*' May you make a good dinner !"
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CONTENTS.
BOILING.
PA6B
1. Plain Boned Babbit .... 17
2. Boiled Babbit and Bacon
17
3. Boiled Babbit and Onions, White
18
4. Boiled Babbit and Onions, Brown
18
5. Boiled Babbit and Onions an Naturel
19
6. Boiled Babbits and Celery
19
7. Boiled Babbit, Stuffed .
20
8. Boiled Babbit as at Valencia
20
BOASTING.
9. Boasted Babbit as at Bonda ... 21
10. Portuguese Babbits
21
11. Boasted Babbit and Chestnuts
22
12. Boasted Babbit and Truffles
23
13. Lapin Farci
23
14. Plain Boasted Babbit
24.
15. Lapin B6ti & la Fran^aise
24
16. Babbit Boasted Hare-fiishion
25
17. Boasted Babbit and Oysters
25
18. Salade de Lapereaux
26
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CONTEiraS.
BAKING.
ries
19. Baked Babbit and Bice . . .26
20. Pupton de Lapin •
27
21. Vkt6 de Lapereaux
28
22. PAt^ k la Proven9ale
28
23. Fricandeau de Lapin
29
24. Babbits as at Ilfracombe .
29
25. Baked Babbit and Macaroni
30
26. Timbale de Lapereaux
81
27. Tiapin 4 la Gendarme
81
28. Baked Babbit and Oliyes .
32
29. Baked Babbit and Spanish OniraiB
32
30. Babbit Surprise .
33
81. Gkbteau de Lapin .
83
PIES.
32. Small Patties . . , . . 34
33. Baised Pie
35
34. Babbit Pie
35
35. Babbit and Sausage Pie
36
36. Babbit and Oyster Pie
86
37. French Pie
86
38. Shropshire Pie
87
39. Devonshire Pie .
87
PUDDINaS.
40. Babbit Puddings as at Malaga .
41. Plain Babbit Pudding •
88
88
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CONTESTS,
XlU
42. A Bidher Bsblnt Padding
43. Babbit Pudding h la Balear
44. Boley-polej Pudding
45. Babbit Dumplings
39
40
41
SOUPS.
46. Babbit Soup as at Alicante
47. Babbit and Tomato Soup .
48. Babbit and Bice Soup
49. Babbit and Ghreen Peas Soup
50. Babbit Mullagatawny
51. Soupe k la Pur^e de Lapin
52. Soupe k la Malaguefia
41
41
42
48
43
44
45
CUBBIES.
53. Cuiried Babbit Balls
54. Plain Curried Babbit
55. A Bicher Curried Babbit .
56. To Cuny Cold Babbit
45
46
46
47
BBOIUNa
57. Broiled Babbit as at Benal Medina
58. Lapin en Papillotes
59. Lapereaux k la Crapaudine
60. Lapereaux en Caisse
61. Lapin k la Maitre d'Hotel.
62. Lapereaux li la Tartare •
63. Boudin de Lapin k la Bicbelieu
47
48
48
49
49
49
50
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XIV
CONTElfTS.
64. Lapereau Enragi as at Baughurst Bectoiy
66. Laperean ik la FanneBaii .
66. Filets de Lapin as at Baroelona .
YAGX
50
51
51
FEYING.
67. Babbit Fried in Batter .... 52
68. Marinade de Lapin
53
69. Lapereau au Beune Noir .
53
70. Sant^ou Escalopes deLapereaux
53
71. Croquettes de Lapereau .
64
72. Fileto de Lapin 4 TEstragon
55
78. Lapereanx anx Fines Herbes
65
74. Lapin Ik la Chasseur
66
75. Lapin Saut^ aux Truffes .
66
76. Lapereau Ik la Marengo
67
77. Babbit and Layer
67
78. Ciyetde Lapin
58
79. Pulled Babbits .
58
FBICASSEES
80. Frieass^ de Lapin Blanche
81. Fricassee de Lapin Bnme
82. Lapereaux en Fricassee de Foulet
69
69
69
STEWINa.
88. Lapin Ik la Paysanne
84. Babbit and Cayisre
85. Stewed Babbits .
60
60
61
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CONTENTS.
IV
PAOB
86. Spanish Stow ..... 61
87. Lapereau au Jambon
62
88. Lapin en Daube .
62
89. Matelotte de Lapin as at Seville
62
90. Lapereaux aux Petits Pois
63
91. Spanish Conejo con Arroz
63
92. Lapin Blanc ik la Minorquine
61
98. Gibelotte de Lapereaux .
65
94. Lapereau ^ la Proven9ale
65
95. Hachis de Lapin I la Portugaise
66
96. Stewed Babbit and Bice .
66
97. LidianPolao
67
98. Babbit ^ la Ghinoise .
67
99. Stewed Babbit and Celery
68
100. Babbits k TEcossaise
68
101. Lapin au Macaroni
69
102. Lapin au Biz .
69
108. Lapereau k la Saint Tiambert
70
104. Lapin Ik la Pur^
70
105. Stewed Babbit and OUves
71
106. Stewed Babbit and Onions
71
BABBIT SEBVED COLD.
107. Sahnagundy, or Salad
106. Mayonnaise de Lapin
109. Lapin en Yinaigiette
72
72
73
WABMED BABBIT.
110. Lapin en Gapilotade
73
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XTl
CONTENTS.
Pi.GX
111.
Easy Way of Wanning Cold Rabbit . . 74
112.
Omelette 4 rSspagnole .
74
113.
To Fricassee Cold Eabbit
76
114.
Minced Cold Babbit .
76
115.
Boudin de Lapin
76
116.
Babbit and Green Peaa
76
117.
Pur^ de Lapin .
76
118.
Devilled Babbit .
76
119.
Brandade de Lapin
77
120.
Lapin en Fersillade
77
121.
Scollops of Babbit
77
122.
Bissoles de Lapin
78
123.
Eminc^ de Lapin aux Concombres
. 78
124.
Sahuis de Lapin •
79
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THE GOURMET'S GUIDE
TO
RABBIT COOKING.
BOILING.
1. Plain Boiled Babbit,
Teuss your rabbit carefully, and put it into a
saucepan of cold water ; let it come gradually to
Sk boil, skimming it frequently. If not a large one
it will be done in half an hour from the time
of boiling, but a large rabbit will require forty
minutes to dress it sufficiently. When taken up
cut oiT the head, divide it in two, and lay a half on
each side of the dish. Pour over it some good
melted butter in which there is a little shred
parsley, and serve with lemon-juice. This is the
usual method of boiling a rabbit practised by
those who are prejudiced against the employment
of onions.
2. Boiled Babbit and Bacon.
As rabbits invariably appear in conjunction
with the fine fat flitches of our Hampshire hogs,
B
Digitized by LjOOQ IC
18 THE GOUBMET'S GUIDE
upon the counters of the " chaaxjutier," so these
two comestibles are usually united upon the
dinner-table, the more than "Byzantine meagre-
ness" (speaking artistically) of the one requiring
to be qualified by the unctuous assistance of the
other. Each should, however, be dressed sepa-
rately, or the colour of both will be spoilt. A
boiled rabbit served with slices of fried ham, or
bacon, with eggs, forms a delicious dish, and causes
it to go further. Sausages also, either served by
themselves or used as a garnish, go admirably with
boiled rabbit ; and if no lemons are at hand, caper-
sauce is a good substitute.
8. Boiled Rabbit and Onions j White.
Dress your rabbit as before described, and, by
the time it is done, have ready a sufficiency of
onions which have been previously boiled in some
slightly salted water until perfectly tender. Strain
and mash them smooth, mix in some melted but-
ter, highly seasoned with Cayenne pepper, and add
a spoonful of sugar. Throw this over the rabbit,
but be very sure to send it to table as speedily as
possible, for cold onion-sauce is particularly objec-
tionable to epicures.
4. Boiled Babbit and Onions, Brown.
While your rabbit is boiling, prepare a sauce
as follows : — Take some middling-sized onions, peel
and cut them into very thin slices, put them into
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TO BABBIT COOKIKG. 19
a Btewpan contaLamg some boiling lard, and stir
them oyer a quick fire until they are quite tender,
then add a wine-glass of strong yinegar and half a
pint of good brown gravy ; simmer it a little to
reduce it, and, as soon as the rabbit is taken up,
pour the sauce over it, and serve garnished with
sliced lemon.
5. Boiled Babbit and Onions au Naturel.
Put on your rabbit to boil in the usual way,
and at the same time peel and dress some pretty
small onions, observing to choose them as nearly
of the same size as possible. When they are quite
tender, and the rabbit is done, put it in a dish
with the onions, pour some good thick melted
butter on it, add the juice of a lemon and a little
of the shred rind. Send it to table with a sauce
piquante,
6. Boiled Babbits and Celery,
Boil, by themselves, a couple of young rabbits,
and at the same time get ready, in another sauce-
pan, two or three heads of fine white celery, cut
into pieces of about an inch long, and boil until
quite tender in a little salt and water. When you
are sure it is sufficiently done, take it out and lay
it in a small stewpan, with half a pint of cream
and two ounces of butter rolled in flour ; season
plentifully, set it over the fire, and shake it until
the butter is thoroughly melted. Place your rab-
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"20 THE OOUBMET'8 GUIDE
bits in your dish, pour the celery-sauce over them,
and garnish with thin slices of ham, tongue, bacon,
or sausages, hot, but boiled or fried, according to
convenience.
7. Soiled Babbit, Stufed.
Take the liver of your rabbit, an onion, an
anchovy, the yelks of six hard-boiled eggs, «nd a
quarter of a pound of fiat bacon, chop it all finely,
season with mace and pepper, mix in one dessert-
spoonful of tarragon- vinegar and two of olive-oil.
Stuff this into your rabbit, sew it up closely, truss
it, and put it into a saucepan of cold water ; let it
come to a boil, then simmer it slowly for half an
hour. Take it up, rub it well with fresh butter,
dust a little flour over it, and either put it into a
brisk oven, or hang it before the fire until it is of
a fine brown. Serve it with a sauce a la creme.
8. Boiled Babbit as at Valencia,
Boil two or three large onions until they are quite
soft, mash, and add to them six ounces of cold boiled
pickled pork, finely minced, and a bunch of chopped
sweet-herbs ; mix it into a paste with a few bread-
crumbs, the yelks of two fresh eggs, and a table-
spoonful of chilli- vinegar ; put it inside your rabbit,
and boil it for forty minutes in a saucepan of water
in which there is a head of celery to augment its
flavour. Send it to table masked with egg-sauce.
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TO BABBIT COOKING. 21
EOASTING.
9. JRoasted Itahhit as at Honda,
Procure a very fine, fat, tame or Ostend rabbit,
lard it and stuff it with the following ingredients :
— Take shred ham, cold veal, and beef-suet, of each
two ounces, a little grated lemon-peel, nutmeg,
Cayenne pepper, salt, and the crumb of a penny
roll. Pound all this in a mortar, bind it with two
well-beaten eggs, and put it inside your rabbit,
sew it up, truss it, and lay it in a stewpan, with a
quart of strong stock, a bottle of white wine, two
lemons cut in quarters, a bunch of sweet-herbs, a
few cloves, and a salt-spoonful of pepper. Cover
it very tight, put it over a slow fire, and let it stew
as gently as possible for half an hour ; then take it
out, rub it over with olive-oil, and place it before
a slow fire for forty minutes, basting it frequently
with oil. While it is roasting, reduce some of the
liquor in which it was boiled, thicken it with an
egg^ and take six hard-boiled eggs, chopped rather
small, and some pickled mushrooms cut into quar-
ters. Mix these with the sauce, and pour it into
the dish with your rabbit.
10. Portuguese Bahbits.
Get some small wild rabbits, or half-grown tame
ones, cut off their heads, and strip their hind legs
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22 THE goitbmet's guide
as £aj* as the claws, truss them so as to resemble
chickens as nearly as possible ; lard them, roast
them before a quick clear fire, and serve with any
savoury sauce agreeable. Or, trussed in this way,
they may boiled, and sent to table with a rich rice-
sauce tossed up with cream.
11. JRoasted Babbit and Chestnuts.
Gret two dozen large chesnuts, prick each with
a penknife, and lay them in a saucepan of cold water,
with a spoonful of salt and a head of celery to in-
crease their flavour. When they have boiled for a
quarter of an hour, drain and skin them ; parboil
the Hver of your rabbit, cut it up fine, pulp a dozen
of your chestnuts, add a good quantity of chopped
sweet-herbs, some powdered nutmeg, pepper, mace,
and salt, and a quarter of a pound of fat bacon cut
small. Mix these things well together, put them
inside your rabbit, sew it up, truss it, and hang it
before a moderate fire. While it is roasting, baste
it well with fresh butter, and prepare a sauce with
the remainder of your chestnuts in the following
manner : — Peel and mash them well, mix them with
half a pint of rich gravy, a glass of white wine, and
a bit of butter rolled in fiour. Stir it over the fire
for a quarter of an hour, and, when done, take up
your rabbit, lay it in your dish, pour in the sauce,
and garnish with sliced lemon.
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TO BABBIT COOKIKG. 23
12. Boasted Babbit and Truffles,
Procure a fine rabbit ~a home-fattened tame
one is the best — see that it has been very properly
cleaned ready for dressing ; get a pound of fresh
truffles, brush and prepare them nicely ; cut up half
A pound of smoked bacon, put it into a stewpan,
shake it over the fire for about five minutes, then
cut up your truffles and join them to your bacon ;
add Cayenne pepper, and let it all do gently till the
truffles are sufficiently tender. Eemove it fi^m the
fire, and, as soon as it is nearly cold, put it into
your rabbit, sew it up tightly, envelope it with
bands of bacon, fastened on with string, and let it
remain a day to absorb the flavour of the truffles ;
then wrap it in white paper, and roast it before a
strong fire for three-quarters of an hour.
13. Lap in Farci.
Boil two ounces of rice in milk or stock, being
very careful it does not bum ; when done, add to
it two ounces of sultana raisins and two ounces of
pistachio nuts thinly sliced. Stuff your rabbit with
this, truss it as for roasting, rub it over with onion,
juice, dust it thoroughly with a mixture of ginger,
cloves, pepper, and coriander seeds, all in fine pow-
der ; put it down to roast, and baste it contrnuaUy
with butter. While it is doing, take half a pound
of rice, and boil it in stock with sultana raisins,
sliced pistachio nuts, and ahnonds, of each two
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24 THE OOtmkET'S GUIDE
ounces. When both rice and rabbit are ready, dish
up the latter, put the rice round it, and pour over
the sauce with which you basted the rabbit.
14. Plain Boasted Babbit,
Truss your rabbit properly, put it down to the
fire, baste it with plenty of fresh butter, and dredge
it with flour. It will take from thirty to fifty
minutes, according to size. Boil the liver with
some parsley ; when done, chop both very fine, add
melted butter, and pour it over the rabbit when it
is taken up. You can reserA^e a few slices of liver
for garnishing. Serve with a white sauce apart.
The principal thing in roasting rabbits is neither to
over or underdo them, for they are as objectionable
if dry, as they are when too little dressed.
15. Lapin Boti a la Frangaise.
Save all the blood you can, rub it well into the
rabbit inside and out, lard the back, shoulders, and
haunches with fine lard, put it to roast, and baste
it frequently with salad-oil and the gravy that runs
from it. Forty minutes before a good fire will be
enough for it. Make a sauce with the liver, just
fried in butter, and then mixed with shred shallots,
a little vinegar, pepper, salt, and a few spoonfuls of
stock. Warm it over the fire, strain it through a
neve, and send your rabbit to table with this sauce
served separately in a tiu*een.
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TO BABBIT COOKING. ' 25
16. Babbit Boasted Hare-fashion,
ChooBe a fine large rabbit, clean it, and let it
soak in a marinade of red wine, a bruised garlic,
two laurel-leaves, powdered ginger and cloves,
thyme, and sballots, finely shred. If you can, let
the rabbit remain for a whole night in this prepa*
ration. Make a stufling with equal quantities of
bread crumbs and beef suet, some chopped herbs,
salt, pepper, nutmeg, a little grated ginger, and
lemon-peel, two eggs and two spoonfuls of port
wine. Put this inside your rabbit, sew it up se-
curely, truss it, band it with strips of fine bacon,
envelope it in white paper, and put it down to the
fire ; let it do slowly for an hour, then take away
the bacon and the paper ; just brown it, and serve
it either with currant jelly or this sauce poivrade.
Cut an onion, a carrot, and a parsnip into thin
slices, add a small piece of ham. Fry these things
in butter for a few minutes ; when they begin to
brown, dust in some flour, pour in a glass of red
wine, as mueh again of gravy, two dessert-spoonfuls
of vinegar, some herbs, pimiento, and coarse pepper ;
let it simmer for a quarter of an hour, strain, and
serve it apart.
17. Boasted Babbit and Oysters.
Make choice of a nice plump rabbit, either a
tame or Ostend one is preferable, wipe it quite dry,
and then moisten it inside and out with Madeira
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26 THE oousmet's guide
wine. Make a stufBng with two sponge-cakes^
twelve oysters bearded and drained, some Cayemie
pepper, and two ounces of fresh butter, chop tiiese
things together^ fill your rabbit with them, rob
butter upon the outside, cover it with paper, and
roast it slowly for an hour, just browning it before
taking up. Make a sauce with the liquor and
beards of the oysters, the juice of a whole lemon,
two ounces of fresh butter, a very little flour, some
cinnamon, and Cayenne pepper; simmer these
things for a few minutes, strain it into your fliah,
and serve the rabbit upon it.
18. Salade de Lapereaux.
Boast a couple of very nice young rabbits;
when they are done, cane and trim them carefully,
dish and garnish them with slices of anchovies,
hard-boiled eggs cut into quarters, slices of beet-
root previously boiled, some lettuces, cleaned, dried,
and puUed to pieces, some capers, and small onions
sliced, some chopped tarragon and cherviL Serve
oil, vinegar, pepper, and salt separately.
BAKING.
19. BaJced Bdbhit and Rice,
Have a fine, fat, tame rabbit, prepare it pro-
perly, especially observing to pepper it well, as it
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TO BABBIT COOKIira. 27
greatly heightens the flavour. Hang it before the
fire to roast, carefully basting it with butter. While
it is doing, take half a pound of the best Carolina
rice, put it into a saucepan, with a quart of rich,
savoury stock, some mace and nutmeg, place it over
the fire tiU the rice begins to get tender, then
remove it, stir in half a pound of fresh butter and
the yelks of four well-beaten eggs. By this time
your rabbit will be half done. Take it from the
fire, cut it into joints, trim them neatly, and lay
them in a weU-buttered, deep dish; put a good
piece of butter upon each, pour over them the gravy
which runs in cutting them up, throw in a large
spoonful of Bengal chutney, and then add the rice ;
beat the yelks of two eggs, lay them upon the top,
and bake in a brisk oven for half an hour. Qur-
nish it with a Seville orange cut into quarters, and
serve it in the dish in which it was baked.
20. Fn^ton de Lapin,
EoH out some very rich forcemeat, lay it in a
buttered tin dish, and over it place a layer of bacon
cut exceedingly thin ; then take your rabbit, cut it
up, season it highly, put it into your dish, strewing
mushrooms, asparagus tops, oysters, and the yelks
of hard-boiled eggs ; lay some more thin slices of
bacon over this, and put a layer of forcemeat on
the top. Bake it for an hour in rather a slow oven.
When done, turn it into another dish, and, if it is
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28 THE goushet's auiBE
to be eaten hot, pour sauce round it ; but it is
equally delicious eaten cold.
21. Fdte de Lapereaux.
Bone and cut up a couple of young rabbits,
take half a pound of &esb pork and half a pound
of veal fat, chop them small, and mix in some
parsley, thyme, a laurel-leaf, and a shallot, all finely
shred, add salt, pepper, and a little powdered clove ;
line a pie-dish with slices of fat bacon, put in your
rabbits, minced meat, etc., pour over it a wine-glassful
of eau de vie, and cover the top with slices of bacon.
Put it into a moderate oven, and let it remain for
two hours. When done, turn it into a flat dish,
garnished round the edges with slices of beetroot
sprinkled with vinegar, or, if preferable, pickled
capsicums can be used.
22. Fdte a la JProvengale
Take a couple of rabbits, cut them into joints,
but do not bone them, put them into a saucepan
with two onions, two carrots, a clove of garlic, a
bunch of herbs, and a nice piece of the belly of
pickled pork — at least a pound — more, if requisite
for the size of the dish destined to hold it. Boil
these for half an hour in as little water as possible,
take out the meat, drain it, put the pork at the
bottom of a buttered pie-dish, and lay the rabbits
upon it. Pour in a glass of white wine, and stew
over some Spanish pimiento; have ready some
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TO BABBIT COOKING. 29
batter, pour it into the dish, and let it bake for half
«n hour in a quick oven. Eeduce the liquor in
inrhieh it was dressed, add the juice of a lemon, and
when the pdte is done, change it into another dish^
and pour the sauce round it.
23. Fncandeau de Zapin,
Have a fine large rabbit carefully cleaned, cut
off the meat in as large pieces as you can, lard them
well, and put them into a baking-dish, with suffi-
cient savoury stock to cover them ; the stock must
be of most excellent goodness. Lay a sheet of
buttered paper on the top, and put it into a mode-
rate oven, let it bake for two hours, observing to
replenish the gravy as it reduces. When done,
dish it upon a rich tomato sauce, and simmer down
the liquor in which it was baked, until it becomes
a glaze, when pour it over, and send it to table.
24. Babbits as at IJfracofiibe.
Towards the end of the summer, when mush-
rooms are in high season, take two fine, fat, but
young, tame rabbits, clean them nicely, take out
their livers, carefully removing the galls ; soak half
a pound of white bread-crumbs in sufficient cream
to moisten them thoroughly ; get a dozen good-sized
mushrooms carefully freed from all earthy matter,
chop them up with the bread and cream, do the
same with the livers, add plenty of pepper, and the
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30 THE GOrBMET'S GUIDE
juice and rind of a lemon. Put this stufiSng into
the rabbits, sew them up, and truss them hare-
fashion ; wipe them dry with a clean cloth, and
then rub them all over with the juice of a lemon.
Allow them to absorb the lemon-juice for about an
hour, lay them in a baking-dish, cover them entirely
with rich, thick cream, and put them into a brisk,
but not fierce oven ; let them bake for an hour,
occasionally basting them with more cream. When
done, dish them up, and pour over them some cream
which has been merely heated over the fire. Serve
with a sauce piqua/nte,
25. Baked Babbit and Macaroni,
Either cut your rabbit into joints, or simply
truss it ; well butter it, and lay it upon some slices
of good ham in a baking-dish. * Put it into a mode-
rately-hot oven, and let it stay, basting it occa-
sionally with more butter. In the meanwhile, take
a quarter of a pound of Naples macaroni, break it
into pieces of about two inches long, and throw it
into a stewpan of boiling stock ; let it simmer until
tender, then strain it ; mix with it one ounce oi
white sugar and two ounces of fresh butter, season
it, and add to your rabbit a table-spoonful of eau de
vie and the same quantity of lemon-juice. Put
your macaroni into the dish with your rabbit, bake
it until the macaroni is pleasantly browned, and
serve it in the dish in which it was baked. Ee-
mark that your rabbit should have been at least
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TO BABBIT COOKINa. 81
half an hour in the oven before the macaroni is
added.
26. Tmhale de Zapereaux,
Cut up a couple of £a,t young rabbits into small
joints, throw them into a fryingpan of boiling butter
-with some salt, pepper, fine herbs, spices, three or
£>ar truffles, a doeen middling-sized mushrooms, and
A laurel-leaf^ all finely chopped ; when it is nicely
browned, moisten with two large spoonfuls of rich
gravy, and a wine-glassM of white wine. Simmer
it slowly until you think it is sufficiently done.
Let it get cold ; then take a deep round mould
similar to a cake mould, butter it well, and line it
with a pie-crust, careMly joining it so as none of
the contents can escape. Put in your mixture of
meaty sauce, etc., cover it with paste on the top,
which should be flat ; put it into an oven for an
hour and a-half, turn it into a dish, and, before
serving, cut a round piece of crust from the top,
and pour in more brown gravy if requisite.
27. Lapin a la Gendarme.
Clean and cut up a fine fat rabbit, put a good
fdioe of fat ham at the bottom of a baking-dish ;
chop up a laurel-leaf, some parsley and thyme, rub
these well into your pieces of rabbit, season highly
with coarse pepper, and lay your meat upon the
ham. Slice four good-sized onions into rings, add
them to your rabbit, pour a wine-glass of salad-
oil into the dish, put it into a tolerably brisk oven,
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iB2 THE aOrBMET's OVIBE
and bake it for lialf an hour. Serve with a sauce
apart.
28. Balced Bahhit and Olives,
"Well clean a large tame or Ostend rabbit,
pepper it inside, and stuiF it with bread-crumbs
which you have mixed with the juice of a whole
lemon, and two ounces of fresh butter. Truss your
rabbit, and cover it with slices of lemon freed from
rind and pips, and lay some slices of bacon outside,
put it into an oven, bake it for forty minutes, and
prepare an olive-sauce as follows: — ^Take half a
pint of new green olives, stone them, but take care
not to mutilate the fruit more than necessary.
Put four table-spoonfuls of strong, gravy into s,
small saucepan, thicken it sufficiently with a bit of
butter rolled in flour, and the moment before
sending your dinner to table, add the olives to the
sauce, and mask your rabbit with it ; but previously
remove the slices of bacon and lemon.
29. Baked Bahhit and Spanish Onions,
Have six rather small Spanish onions, and,
without depriving them of the outside peel, put
them into a saucepan to boil ; let them do slowly
until they are getting soft, when take them out
and peel them nicely. Prepare your rabbit by
wiping it dry, and then rub it weU with red wine
and bruised mace; truss it, and lay it in your
baking-dish ; arrange your onions round, and
sprinkle it thoroughly with salad-oil. Place it in
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TO BABBIT COOKIKG. 33
a brisk oven, and bake it for three-quarters of an
hour, basting it frequently with oil.
30. Malibit Surprise,
Gret a couple of young rabbits, cut off their
heads and necks as close to the shoulders as you
can, pepper them inside, truss them very com-
pactly, using string instead of skewers, and put
them to roast before a moderate fire ; baste them
with butter until they are better than half-done,
when, having prepared a rich farce with veal, an-
chovies, beef-suet, bread-crumbs, herbs, and spices
mixed with beaten eggs to the consistency of a
light paste, envelope your rabbits in it, smooth
them over with the yelk of eggs, strew a few bread-
crumbs on them, and lay them in a buttered dish.
Bake for thirty minutes in a quick oven. The
heads, necks, and livers should have been put into
a saucepan with a few herbs, pepper, salt, a shallot,
and a little water to make gravy. When the rab-
bits are done, change them into a fresh dish, pour
gravy round them, and decorate them with slices
of Seville orange.
31. Gateau de Zapin.
Gret a fine rabbit, take all the flesh from the
bones, particularly removing the skin and muscle ;
weigh your meat, and take an equal quantity each
of dried neat's tongue, fresh calves' liver, and fat
bacon; chop these separately, usiug likewise the
c
Digitized by LjOOQ IC
34 THE goubmet's guide
rabbit's liver ; when all is finely shred, put it into
a mortar, and pound it perfectly smooth; add a
good seasoning of fine spices, a glass of French
brandy, and eight fresh eggs, one at a time. Line
a deep mould with slices of bacon, put in a layer
of your meat, then a layer of baeon, on which place
some slices of truffles cut thin. Continue this
until the mould is filled, ending with slices of
bacon ; cover it with buttered paper, and bake in
a moderate oven for three hours. Let it get quite
cold, then hold it over the fire for a few moments to
detach it easily from the mould ; turn it out upon a
clean dish, remove the surrounding sHces of bacon.
When you cut it at table, observe to cut it side-
ways, so as to divide the slices of bacon, truffles, etc.
PIES.
32. Small Fatties.
Make a light paste with a little butter, flour,
two eggs, and some milk; roll it thin. Take as
much of the meat from a rabbit as you are likely
to require ; chop it up, adding a slice of ham, a
little butter, a shallot, or artichoke-leaves shred
fine, and a sufficiency of spices ; sprinkle it with
lemon-juice or white wine, wrap a portion of this
preparation in pieces of paste, and either bake or
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TO BABBIT COOKIKG. 85
fry them ; if the former, rub them over with the
yelk of egg before placing them in the oven.
33. BaisedFie,
liiake a raised crust as for a pork-pie ; take a
fine young rabbit, disjoint it, and cut the meat
from the bones ; season it highly ; add to it half a
pound of fat bacon, the yelks of four hard-boiled
eggs cut into slices, and sufficient tomato-sauce to
make it of an agreeable colour. Pack the meat
pretty tightly, and bake in a very gentle oven for
an hour and a-half . This is usually eaten cold ;
but a vol a vent may be made with paste baked
round a buttered mould, and when done, removed
from the mould, and filled with a rich ragout of
rabbit, which is eaten hot.
34. Babbit Fie.
Cut up a couple of rabbits, nicely shaping your
pieces of meat, and adding to it a pound of good
£it bacon, cut rather small; season with pepper,
salt, and powdered cloves. K agreeable, you may
also join a shred shallot. Make some forcemeat
balls with the livers parboiled and pounded in a
mortar, eight fine oysters, mace, Cayenne, and
ftavoury herbs. Form these ingredients into balla
with the yelks of two eggs, and add them to your
meat. Put a good crust round your dish, lay in
your rabbits and forcemeat, pour in half a pint of
port wine and the same quantity of water, cover it
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36 THE gourmet's guise
Tnth a tliick crust, and bake it for an hour and a«
half in a moderate oven.
35. Babbit and Sausage Pie.
Make a nice pie-crust, and cover your dish with
it, as you would for a pudding ; cut up a couple
of young wild rabbits, well season them, and put
a layer at the bottom of your dish ; then place over
it a layer of Bologna sausage, cut into tolerably
thick pieces. Proceed thus with alternate layers of
rabbit and sausage until your dish is full. Strew
some sliced hard-boiled eggs upon the top, and
squeeze in the juice of a lemon. K requisite, add
a few slices of fresh butter, and cover it with a
pretty thick crust. An hour in a moderately strong
oven will bake it. It is equally good hot or cold.
36. Babbit and Oyster Fie,
Cut up a nice fat Ostend rabbit, well season it
with white pepper, grated lemon-peel, and finely-
shred parsley. Take three dozen fresh oysters,
beard them, but save their liquor ; add them to your
rabbit. Put a crust round the edge of your dish ;
fill in your rabbit and oysters, with also a few slices
of fresh butter ; pour in half a pint of Chablis ;
cover with a good crust, and bake for a little better
than an hotur.
37. French Fie.
Take a shallow tin mould, the edge of which
should not be more than three inches high ; butter
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TO BABBIT COOKING. 87
it well, and line it with rather a thin raised crust ;
brush it over with yelk of egg, and put in a layer
of forcemeat, and then lay in your rabbit, which
you have boned, cut into small portions, and well
seasoned with a mixture of finely-powdered mace,
cloves, white and red pepper. Add the yelks of a
few hard-boiled eggs, and fill up with asparagus
tops, if in season, or tomatoes previously beaten and
pulped. Add a little very rich gravy, and bake for
about an hour in a moderately slow oven. Eemove
it from the tin before serving.
38. Shropshire Fie.
Make a very good puff-paste, and with it line
the sides of your pie-dish ; then cut up a couple of
young wild rabbits, and two pounds of fresh pork ;
season both well with pepper, salt, and finely-pow-
dered ginger. Mince the livers of the rabbits, and
their weight of fat bacon, two anchovies picked and
washed, some sweet-herbs, salt, pepper, and nutmeg.
Mix these things into balls with the yelks of two
eggs, lay them amongst your meat in your pie, and
add some artichoke bottoms if obtainable. Grate
some nutmeg upon the top, pour in half a pint of
red wine, and half a pint of water or gravy. Put
a good puff-paste on the top, and bake for an hour
.and a-half in a quick oven.
39. Devonshire Fie,
Mash some very floury potatoes, mix them with
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38 THE GOUKilET's GUIDE
some good cream or fresh butter, and season them
with pepper, salt, and a little pimiento ; cut up a
couple of young wild rabbits, season them well, and
sprinkle them with lemon-juice. Line the sides of
your pie-dish with a light crust ; put in a layer of
meat, strew it over with sausage-meat or pounded
ham ; then add a layer of mashed potatoes, then
meat, etc., until your dish is sufficiently filled ; cover
with a top crust, and bake for two hours.
PUDDINGS.
40. Mabbit iPttddings as at Malaga,
If you have a cold rabbit in your larder, and
wish to warm it up tastily, proceed as follows : —
Take a pint of new milk, half a pound of fat bacon
cut into very small pieces, the meat of your rabbit
removed from the bones and chopped up very fine, a
tea-spoonfiil of white pepper, the same quantity of
salt, a little bruised mace, four whole eggs, and some
freshly-chopped thyme. ]VIix these ingredients,
gradually, dust in sufficient flour to make the whole
into the consistency of light paste, shape it into
balls as large as turkeys' eggs, flour them outside,
throw them into boiling water, and let them boil
gently for forty minutes. Serve with lemon-sauce.
41. Plain Babbit JBudding,
Chop half a pound of beef-suet, mix it with a
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TO BABBIT OOOKTNO. 39
pound of fine flour, season it with a little salt, and
make a nice light paste ; butter your pudding-basin,
line it with the paste, and cut up a fine rabbit
into suitable pieces ; lay them in lightly, and strew
oT^ some salt, pepper, and whatever spices you
may prefer. Kyou do not add a little bacon, which
is a great improvement, put in some slices of fresh
butter instead. Four in a tea-cupful of gravy or
water, cover with a tolerably thick crust, tie a cloth
over it, and boH for three hours.
42. A Bicker Babbit Pudding.
Make a crust, and line your basin as usual ; then
lay in a slice of veal kidney with some of the fat on
it, season it plentifully with pepper, spread over it a
layer of pounded ham or tongue, sprinkle this with
Bengal chutney, and put in your rabbit, previously
cut up and seasoned; spread over it some more
pounded ham, and another slice of kidney. Four
in a glass of white wine, and cover it as before
described ; boil it for three hours. Some trufies,
mushrooms, or shallots materially augment the
flavour of the pudding.
43. Babbit Pudding a la Balear,
Frepare a good pudding-paste, made in the pro-
portion <^ haJf a pound of shred beef-suet to one
pound of flour. Take a large pie-dish, and com-
pletely line it with a crust, as you would for a
pudding ; cut up a couple of rabbits, and only make
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40 THE aOUEMET's GUIDE
use of the best joints ; lay them lightly in yonr dish,
squeeze the juice of a whole lemon upon them, and
strew in a quarter of a pound of sultana raisins. Take
two ounces of sweet almonds, a finely-shred bay-leaf,
two dessert-spoonfuls of curry-powder, and the
grated rind of half a lemon; pound these things
well together in a mortar, mix them with half a pint
of cream and the same quantity of rich gravy, which,
if you have time enough, you can have prepared with
the remainder of the rabbits. Pour this over the
meat in your pie-dish, being careful there is plenty
of room to prevent its boiling over. Bake this
pudding for an hour and a-half in a gentle oven.
Serve it hot. Eemark, there is to be no crust on the
top.
4d!. Boley-poley Pudding,
Eol) out a good piece of pudding-paste, and cut
the meat from a young rabbit, which may be either
undressed or one that has become cold. Let the
meat be cut small, but on no account mince it.
Season it well with pepper. Take some ham, or cold
boiled pig's-cheek if you have it ; let the slices be
of the same size as your pieces of rabbit; put a
layer of this rabbit and ham upon your paste, and
strew over a mixture composed of lemon-peel, thyme,
and parsley, all finely shred ; squeeze some lemon-
juice upon it, and roU it in your paste ; fasten the
ends securely, put it into a cloth, and boil for two
hours. Serve with melted butter, or masked with
onion-sauce.
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TO BABBIT COOKING. 41
45. Babbit Dwmplinga,
Bone a rabbit, cut the meat into shapely mor-
sels ; rub them with lemon-juice, white pepper,
chopped herbs, and a shred shallot. Wrap each
piece of meat in a good pudding-crust, carefully
fastening them, so as the juice may not escape.
Boil them slowly for an hour, and make a sauce
with the bones and small portions of meat, Add
the juice of a lemon, and serve.
SOUPS.
46. Babbit Sowp as at Alicante.
Cut up a rabbit (if rather an old one, it does
quite as well), put it into a saucepan with plenty of
water, add a quarter of a pound of ham, and let it
boil for three hours. Strain the soup from the
meat and bones ; put in two onions, and half a
dozen Jerusalem artichokes. Season it to your
taste with white pepper, and again boil it until it is
reduced to a thick soup ; pass it through a sieve
into your tureen ; stir in a spoonful of sugar, the
yelks of four hard-boiled eggs cut into dice, and the
moment before taking it to table throw in a table-
spoonful of olives, stoned and cut into halves.
47t Babbit and Tomato Soup,
Cut up a large rabbit, and put it into a frying-
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42 THE goukmet's guide
pan with butter, and a slice of ham or bacon ; shake
it for a few minutes over a quick fire to brown.
When it is of a iSne colour, take it out, and likewise
fiy a couple of good-sized onions. Then put your
meat and onions into a saucepan, with half-a-dozen
fine tomatoes, merely cut into quarters, two bay-
leaves, some peppercorns, and a good deal of water.
Boil it slowly for three hours, skimming it fre-
quently. If BuflELdently reduced, strain it into
another saucepan ; bring it to a boil, and stir in
some pdtes d^Italie, in the proportion of three
ounces of pdtes to a quart of soup. Withdraw it
from the fire, let it stand for a quarter of an hour,
and serve. You can, if you prefer them, employ
macaroni or vermicelli ; but, if the former, it will
require a quarter of an hour's boiling ; and, if the
latter, you must be careful to break it when you
are putting it into your soup, so that it may not
boil in lumps ; and you must boil it for six minutes
bef(»« you take it from the fire to stand and soak,
as for macaroni and the pdtes d^Italie,
48. Babbit and Bice Soup,
Dismember a fine rabbit, put it into a muslin
bag, with a few fresh oysters, some whole pepper, a
bunch of sweet-herbs, some cloves, and a laurel-
leaf ; lay it in a saucepan of water, into which you
have cut up four middling-sized turnips and two
onions. Let it boil until the vegetables in the
soup are quite a pulp, then take out the meat, etc..
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TO BABBIT COOKIKG. 43
and put ill two oimcea of Carolina rice ; simmer it
slowly, stbring it occasionally, and when the rice is
done, poisr it into a tureen ; squeeze in the juice of
a whole lemoii, shred a little of the rind, and add a
sufficiency of Spanish pimiento to give it a rich
colour. Put in a spoonfed of salt, and serve as hot
as possible.
49. Babbit and Green Teas Sowp,
Boil down a rabbit in a saucepan of water until
the meat is ready to fall to pieces ; strain off the
liquor, season it agreeably, and reduce it if it is more
than necessary. Fry in butter some chopped cher-
vil, sorrel, and shallot ; when these are sufficiently
fried, put them into your soup. Slice finely a ten-
der cucumber, dry it upon a cloth, rub it in flour,
and fiy it as you have done your herbs. Add this
also to your soup, with a pint of green peas ; let
it simmer gently, and when the peas are almost
done, thicken it with two ounces of butter rolled in
flour. If the peas are good, very few minutes are
enough for them, as it is not desirable for them to
be boiled to a pwree,
50. Babbit Mullagatawny.
Have a large Ostend rabbit, cut off the best
parts of the meat, trim it into nice Httle pieces,
strew them over with a little powdered clove, and
let iiiem rranain while you make a stock with the
other pKrts of your rabbit by boiling it in plenty of
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44 THE goubmet's guide
water for three or four hours, and then straining it.
"When you have done this, take your pieces of meat
and fry them in two ounces of fresh butter until
they are properly browned; take them out, and
likewise fry two large onions cut into thin slices.
When these are done, put them with your meat,
and rub them in four dessert-spoonfrds of Bengal
curry-powder, and two table-spoonfuls of flour.
Put your stock into a stewpan, and gradually
stir in the curried ingredients ; add a salt-spoonfrJ
of salt and the juice of a whole lemon strained
from the pips. Let it all stew gently for a quarter
of an hour, and send it to table with rice in
a separate dish.
51. Souj^e a la JPuree de Zapin.
Clean your rabbit nicely, and put it whole into
a saucepan with three quarts of water ; set it over
the fire, and when it has boiled about twenty
minutes, take out the rabbit ; cut off the best parts
of the meat, return the bones, etc., to the saucepan,
add to them a bunch of sweet-herbs, a few cloves, a
slice of toasted bread, pepper, salt, a stick of celery,
a spoonful of sugar, an onion, and a carrot sliced ;
let these all simmer slowly. "When the liquor is
reduced to the quantity reqidred, strain it from
the bones, etc. ; pound the meat of your rabbit in
a mortar until it forms a smooth paste ; mix it
gradually with the soup, pass it through a coarse
sieve or tammy, put it over the fire again to
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TO BABBIT COOKII^a. 45
warm, pour in a glaas of white wine, and when
nearly boiling serve it in your tureen.
52. Soupe a la Mataguena,
Cut up one large or two small rabbits, put them
into cold water, with a little mace, half a pound of
Spanish sausage, and some saffiron. Bimmer thia
slowly until the meat is ahnost done to rags ; then
strain off the liquor as clearly as possible from the
meat ; take a quarter of a hundred of chestnuts,
boil them in slightly salted water for a quarter of
an hour, remove the husks, pound the nuts in a
mortar, with two ounces of blanched sweet ahnonds,
and some very tender stalks of celery. When beaten
smoothly, put these things into your soup, simmer
it until it becomes rather thick, when pour iiv
a glass of eau de vie, and the juice of half a lemon.
CUKRIES.
53. Owrried Bahhit BalU,
Take the meat of a cold rabbit, cut it small,
and put it into a mortar, with a clove of garlic, the
juice of a lemon, four heads of sweet marjoram,
a salt-spoonful of pepper, and two onions ; mix this
into a paste, pounding it until perfectly smooth ;
add the yelks of three or four eggs, according to
the quantity of your meat. Form it into balls
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46 THE GK)ITBMET'S GhriBE
no larger than a walnut, and fry them in boiling
butter, or oil, until they are of a fine brown. Boll
two ounces of butter in one dessert-spoonful of
flour, and two of curry-powder ; put it into a sauce-
pan, moisten with a glass of white wine, and a tea-
cupful of gravy ; melt the butter over the fire,
and pour it into the dish with your balls of meat.
54. I^lain Cwrried Babbit.
Cut up a young rabbit, and roll it well in a
mixture of two ounces of flour and half an ounce of
eurry-powder ; fry it till it begins to turn brown,
when add a Httle white wine, and enough good
stock to cover it. Let it simmer for half an hour,
and serve either with sippets of fried bread, or a
rim of plain boiled rice.
55. A Bicker Cu/rried Babbit.
Cut some nice thick slices of fat bacon, and
fry them well over a moderate fire ; when a good
deal of fat is run from them into the pan, take
them out, and lay in your rabbit, which you have
previously cut up, but abstained from washing.
Shake it about until it has absorbed all the fat,
then throw it into a stewpan, dredging in a good
table-spoonful of curry-powder ; put in the bacon,
add half a dozen tomatoes, four thinly-sliced shallots,
a little grated lemon-rind, a handful of tender
celery cut into short lengths, some chopped sweet-
herbs, and a pint of boiling gravy. Let it simmer
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TO BABBIT COOKCSra. 47
for half an hour, and serve with a bordering of
plain boiled rice, garnished with a few sultana rai-
sins previously swelled in eau de vie,
56. To Cwrry Cold EabUt.
Cut up two good-sized onions, one cucumber,
two apples, and a slice or more of ham cut into
dice. Put these things into a stewpan, with a
quarter of a pound of butter, and stir them well
until they are done; then add your pieces of
rabbit, and the juice of a lemon strained from
the pips ; shake it for a few minutes, pour in a
pint of good stock, and let it simmer for twenty
minutes, skimming it frequently. When done,
you can either dish it as it is, or arrange the
rabbit in your dish, and strain the sauce through
a sieve over it. Serve boiled rice apart.
BEOILINa.
67. Broiled Babbit as at Benal Medina,
Cut up a fine fat rabbit, wipe each piece per-
fectly dry, well rub them with lemon-juice, let
them remain for an hour or two; then season
them as highly as agreeable with a mixture of
finely-powdered spices and pepper ; dip each piece
into yelk of egg, and then into the best salad-
oil. Broil them over a very clear fire, and when
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48 THE goubmet's guide
done sift toasted bread-crumbs upon them. Serve
with a rich tomato-sauce.
58. Lapin en Tapillotes,
Take some mushrooms, parsley, shallots, a
laurel-leaf, and thyme, all very well chopped ; add
pepper, salt, and grated nutmeg ; mix these ingre-^
dients in a tea-cupfiil of the best Italian oHve-oil.
Cut up a young rabbit, and, if preferable, bone
it ; put it vnth the herbs, etc., and let it soak
for an hour or two. Then take some suitable pieces
of stout white writing-paper oiled on both sides,
put a thin sHce of neatly trimmed ham into each,
and on it lay a piece of your rabbit, vnth a share
of the herbs, etc., adding another slice of ham on
the top. Twist up the papers, broil them over a
moderate fire, turning them when needful, and
serve them in the papers, with the dish garnished
with lemons cut into sHces.
59. La^ereaux a la Crapatidine,
Qet a couple of very young wild rabbits ; skin
and clean them, cut them down the back as nearly
in half as possible, trim them by chopping off the
shanks of their legs and shoulders ; dip them into
oil, in which is mixed some shred herbs, pepper,
and salt ; then dust them over with rasped bread-
crumbs, place them upon a well-greased gridiron,
and broil them. When sufficiently done one side,
turn them, and serve them vdth a sauce a Vhuile.
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60. Lapereaux en Caisse.
Have a couple of young rabbits, clean, trim,
and truss them neatly ; hang them before the fire
for a few minutes, so as to stiffen them. Gret a
case of stout white paper large enough to contain
your rabbits ; rub it thoroughly inside and out with
oil ; put it upon the gridiron, and place in your
rabbits. Take some fresh parsley, mushrooms, and
shallots, chop them as fine as you possibly can ; fry
them in a fryingpan of fresh butter ; season them
well with salt, pepper, and fine spices ; strew the
mixture over your rabbits, and broil them over a
slow but clear fire, observing to turn them when
necessary. As soon as they are done, serve them
in the case, merely laying it upon a clean dish.
61. Lapin a la Maitre d* Hotel,
Cut your rabbit into neat morsels, wipe them
quite dry, dip them into oil, and broil them upon a
clear fire. Chop up some parsley as finely as pos-
sible, mix it well in two ounces of butter, add
pepper and lemon-juice. Just melt the butter, and
when your rabbit is done take it up quickly, pour
the maitre d'hotel sauce upon it, strew over a little
coarse salt, and serve it hot.
62. Lapereatuc a la Tartare,
Bone or halve a couple of very young rabbits,
let them soak in oil, pepper, salt, a clove of garlic,
B
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50 THE GOUBMET's GUIDE
and an onion chopped fine. Easp some toasted
bread, and with it dust over the rabbits. Put them
upon a gridiron over a clear fire, and broiL them ;
when done serve upon the following sauce :— Chop
four shallots, some tarragon and chervil, exceedingly
fine ; mix them with two tea-spoonfuls of mustard,
some vinegar, pepper, and salt ; bring it to a pro-
per consistency with olive-oil poured in by degrees,
When perfectly smooth put it into your dish, and
place your rabbits upon it.
63. Boudm de Zapin a la Hichelieu,
Take all the tender meat from a fine young rab*
bit, mince it very small, and throw it into a fryingpan,
in which you have heated a tea-cupful of olive-oil ;
toss the meat about until it browns, when put it
aside to cool. Then mash some fine floury potatoes
which have been baked, take a pound of their pulp,
add it to your rabbit ; put it all into a mortar, beat
it weU, and if perfectly cold throw in half a pound
of fresh butter ; season it with fine spices and salt,
and gradually break in six whole eggs. Mix well,
and either put it into skins, or roll portions of it in
flour and white of egg, as you would sausage-meat.
Broil them, and serve with a rich gravy made with
the bones, etc., of the rabbit.
64. iJapereau JEhrage as at Baughurst Bectory,
Take four sardines a Vh/uile, a salt-spoonful of
Cayenne, the same quantity of white pepper, a little
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TO BABlilT COOKIN&. 51
safEron, two doves of garlic, and two whole eggs.
Pound these ingredients in a mortar until they ajre
quite smooth ; then pour in gradually a wine-glass
eadi of olive-oil, Hollands, and white wine vinegar.
Cut up a young rabbit, dip the pieces into this
preparation, lay them upon a gridiron, over a very
clear fire, and when done serve upon a sauce made
with the remains of the marinade wanned up with
a tea-cupfiil of rich gravy ; cut some small raw
onions into rings, garnish your dish with them ;
strew some Spanish pimiento over all, and send to
table as hot as possible. SHces of melon, plenti-
fully sprinkled with Cayenne pepper, should be
served apart.
65. Lapereau a la Fc^mesan,
Nicely trim the pieces of a young rabbit you
have cut up ; dip them into some fresh butter,
just melted for the purpose ; then dust them over
with a mixture of equal parts of bread-crumbs and
Parmesan cheese. Dip them afterwards into a
batter of four well-beaten eggs, and dust them a
second time with the bread-crumbs and Parmesan
cheese. Put them upon a gridiron, broil them
slowly, and when done serve upon a sauce tomate.
66. Filets de Lapin as at Barcelona,
Take the fillets from a &ae young Ostend
rabbit (by the fillet is meant the thick part of
the thigh, separated from the bone) cut the meat
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52 THE goubmet'b oulds
into slices, round ways, of about three-quarters of
an inch thick; let them soak in a sufficiency of
olive-oil, with a few fresh truffles, shallots, and
parsley, all finely shred. Season with pepper and
salt ; let the fillets remain thus for two hours,
then wrap each in a thin slice of bacon, with a
share of the seasoning to every fiUet ; cover them
with a sheet of white paper, and broil them for
twenty minutes. When done take away the paper
and bacon, and serve with lemon-juice squeezed
over them and garnished with pickled capsicums.
YRYINGt.
67. Sahbit Fried in Batter,
Cut your rabbits into small joints, either bone-
ing them or not, according to fancy, but they do
quicker if the meat alone is used. Lay the pieces
in vinegar or lemon-juice, with pepper, salt, and
two well-bruised bay-leaves. While your rabbit is
left thus, prepare a batter with two eggs well
beaten, two ounces of butter, first melted, some
grated nutmeg, chopped parsley, six spoonfuls of
flour, and enough white wine to give it the
requisite consistency. Beat these things as smooth
as possible. Dip your pieces of rabbit into the
batter, and fry them in sweet hog's-lard, being
careful that it is boiling hot before you put in
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TO BABBIT COOKING. 53
your meat. When it is of a fine brown take it up,
and serve with Med parsley in the dish.
68. Mariftade de Lapin,
Put into a pot an onion, a carrot, a turnip, a
laurel-leaf, a little thyme and parsley, some whole
pepper and a clove of garlic. Add a sufficiency of
water, and a gill of vinegar ; let it come slowly to
a boil, and have ready a fine Ostend or large tame
rabbit, cut into sizeable pieces ; throw them into
the simmering marinade, let them remain a quarter
of an hour ; take them out, drain them well, dip
them into the yelk of e^g, and fiy them in oil until
done. Arrange your meat round a dish, and in
the centre have a ragout of sorrel or spinach.
69. Lapereau au Beurre Noir,
Take a young rabbit, cut it up, and fry it
nicely ; in another pan put a quarter of a pound of
fine fresh butter; when it is perfectly hot throw
in some branches of parsley ; let it fry until the
butter becomes well browned. Dish up your
rabbit, and pour the butter over it ; then put into
the fryingpan two wine-glassfuls of vinegar, a little
salt, and some Cayenne pepper ; when it begins to
boil throw it also over the rabbit. Garnish with
fried sausages.
70. Saute ou Escalopes de Lapereatix,
Take a couple of young rabbits, carefully cut
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54 THE oofbmet's gfise
away the meat that runs along each side of the
back, and the flesh from the haunches, aLio the
" mouse-pieces " and kidneys ; cut it into portions
of as nearly one size as possible, flatten them with
your knife. Melt some fresh butter in a frying-
pan, arrange your meat in it, dust it over with
salt and coarse pepper, and pour over some more
butter previously melted. Shake it for a few
moments over a quick Are ; when done enough on
one side turn the escalopes — but only once. Then
add to them some shallots, mushrooms, and parsley,
all finely chopped, and a slice of ham, cut into dice ;
dust in a Jlittle flour, and then pour over them equal
quantities of white wine and stock. Let the whole
simmer for a quarter of an hour; dish up the meat,
reduce the sauce a little and pour it over.
71. Croquettes de La^erecm.
Cut the meat from a roasted young rabbit,
mince it as finely as possible ; add to it a third
of its weight of fresh pork or veal fat, likewise
chopped small; melt some fresh butter or lard
iu a fryingpan, mingling a little flour and shaking
it well the while, so that it may not bum ; then
put in some mushrooms and parsley, finely shred,
some pepper and salt. Before the flour turns
brown, pour in half cream and half stock; let
this boil slowly until it is very thick; retire it
from the fire, and when nearly cold put in your
rabbit, etc. Make balls of tlus pre^mration, dust
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TO BABBIT COOKIITG. 55
them with grated bread, dip them into the yelks
of egg well beaten ; put more bread-crumbs out-
side, and fry them quickly until they are of a fine
brown colour.
72. Mlets de Lapin a VSatragon.
Cut some good thick fillets from a large rabbit ;
take a larding needle and insert some strips of
anchovy; put a little salad-oil into a fiyingpan
over the fire ; add to it a clove of garlic and two
shallots chopped fine. Dust in some white pepper
and Spanish pimiento ; when it well boib up, lay
in your fiUets and shake them until they are very
brown. K you think they are done take them out,
and pour into your pan a wine-glass of tarragon-
vinegar, and the same quantity of strong gravy.
As soon as it comes to a boil, strain it into your
dish with your fillets, and send to table as hot
as possible.
73. Lapereaux aux Fines Herhes.
Get a couple of young rabbits ; cut them into
tolerably small joints, so as to render them easier
to dress; put them into a fryingpan with a
quarter of a pound of butter and a mixture of
fine herbs, carefully washed, picked, and chopped ;
some shallots and mushrooms may be added, if con-
venient. Shake the pan continually over the fire,
until you think the rabbits are done. Lay them in
a dish, and squeeze lemon-juice over them.
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56 THE gourmet's gulde
74. Lapin a la Chasseur.
Cut up a rabbit, pepper it well, sprinkle it over
with grated lemon-rind, and put it into a fryingpan
of boiling oil or sweet lard ; let the fire be strong,
and keep stirring the contents of your pan until
the meat is nearly done ; then add a quarter of a
pound of Gruyere cheese cut small; shake it a
little while longer over the fire, pour in a glass
of Champagne and the juice of a lemon. Serve
the rabbit upon a hot dish and pour the sauce
round it.
75. Lapin Saute aux Truffes,
Take a large fe-t Ostend rabbit and cut oft* all
the best meat, namely, that from the back and
haunches. Shape it into round slices as large as a
five-shilling piece; flatten them nicely with the
blade of your knife, and throw them into a frjing-
pan containing boiling butter; put them over a
brisk fire, and shake them till of a nice brown
colour. Take them out, and cut some carefully
cleaned truffles as nearly as possible of the same
size as your slices of rabbit. Proceed in the same
manner by frying them of a fine brown, then join
the rabbit and truffles ; let them remain until you
have simmered down the bones, etc., of the rabbit,
in a little stock or water; reduce it almost to a
glaze, strain it, add a glass of IMadeira wine ; put
in your meat and truffles, place them upon the
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TO BABBIT COOKINa. 57
lire, but on no account let them come to a boil.
Stir in a quarter of a pound of butter, and serve
the rabbit upon the ragout.
76. Lapereau a la Marengo,
Put a fryingpan over the fire containing some
olive-oil, a clove of bruised garlic, salt, and pepper ;
when it is very hot, put in the pieces of a young
rabbit which you have wiped perfectly dry. Shake
it over the fire until half-done, then add equal
quantities of mushrooms and truffles, previously
sliced and dressed. Moisten with two glasses of
claret, let it simmer until the rabbit is done;
pour the sauce into a dish, and lay your rabbit
upon it.
77. Rabbit and Laver,
Cut up a very tender rabbit, fry it in butter
until it is quite done and appears beautifully
brown. While it is doing put four ounces of
fresh butter into a saucepan, and when melted add
the juice of a whole lemon, a little Cayenne pepper
and two table-spoonfuls of fresh laver. Let it
become almost boiling hot ; lay your rabbit upon a
well-warmed dish, pour the laver-sauce over it, and
serve as quickly as possible. The perfection of
this dish depends upon the promptitude of sending
it to table, for unless it is eaten hot the fineness of
its flavour is lost.
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58 THE gottbmet's guide
78. Civet de Lapm,
Fry some nice little square pieces of lean bacon
or ham in butter ; when done take them out and
lay in your rabbit, likewise cut into small morsels ;
when these are half-done return the bacon to the
pan ; dust in two ounces of flour, moisten with equal
quantities of wine and stock; add salt, pepper,
mace, and some small onions ; let it do slowly until
the latter are quite tender, and the moment before
serving, bind the sauce with the beaten yelks of
two eggs added gradually.
79. Fulled RdbUU,
Nicely clean a couple of young rabbits, put
them into a saucepan of warm water, and boil them
for half an hour ; then take them up, remove the
skin, cut aU the best parts of the meat from the
bones, and with a couple of forks tear it into thin
flakes. Procure half a pint of good thick cream
and a quarter of a pound of fresh butter, stir
these in a saucepan OA'er the fire until the butter
is quite melted ; then add the meat of your rabbits
and the gravy which has run from them. Season
with a little salt and white pepper. Shake it for
a few minutes over the fire, pour it into your dish
and serve hot, with a garnish of sliced lemon and
some of the shred rind on the top.
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TO BABBIT OOOKINe. 59
FEICASSBES.
80. Fricassee de Lapin Bkmehe,
Cut your rabbit into pieces and wasb it well in
cold water ; dry it, and fiy in butter over a slow
fire; when it looks opaque, place it in a stewpan
with some good white stock ; season it with salt
and white pepper, and when nearly done add a
pint of warm milk thickened with butter rolled in
flour. Serve with rice boiled in gravy.
81. Fricassee de Lapin Brune.
Take your pieces of rabbit, rub them over with
yelk of egg, and roll them in a mixture of pepper,
grated lemon-peel, nutmeg, powdered herbs and
salt ; put some butter into your pan, and when it
is boiling hot throw in your rabbit, and fiy it of a
fine brown colour ; when nearly done pour in two
spoonfuls of soy, half a pint of hot gravy, some
pickled mushrooms, two minced anchovies, and a
piece of butter rolled in flour. Q-arnish with
sippets of toasted bread.
82. Lapereaux en Fricassee de Foulet.
Choose two young rabbits, cut them into neat
morsels and lay them in a stewpan with a little
water, a bruised laurel-leaf, a sliced onion, some
parsley, pepper, and salt. As soon as it comes to
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CO THE GOUBMET's GUIDE
a boil, take out the meat, drain and wipe it, dust
it over witli flour, and put it into a fiyingpan
with a good bit of butter; shake it for a few
minutes over the fire, then add the water in which
it was boiled, stirring as you do so ; immediately
it simmers, put in some nicely-cleaned mushrooms ;
let them do gently, and when enough, thicken
your sauce with the yelks of eggs ; add a glass of
white wine vinegar, and serve.
STEWINQ.
83. Lapm a la Faysanne,
Cut up a rabbit, put it into a stewpan with
half butter and hali* oil, shake it about till finely
browned; add carrots and onions sliced, a little
parsley and white pepper : cover it with gravy or
stock, and let it stew gently for an hour. Put
your meat in a dish, and pour over it the sauce in
which it was dressed.
84. Babbit and Caviare,
Choose a fine fat rabbit, cut it into joints,
season it lightly, and put it into a stewpan with a
quarter of a pound of fi^sh butter ; shake it over
the fire until you think it is half-done, then pour
in half a pint of white wine, and allow it to stay
upon the hob to simmer. Prepare a table-spoonful
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TO BABBIT COOKING. 61
of unpressed caviare, and put it into another
stewpan by the side of the fire ; moisten it with a
tea-cupful of gravy, and, soon after, pour in half a
pint of rich cream ; let it reduce slowly, and when
both are done dish up the meat upon the caviare.
85. Stewed Itahbits.
Divide your rabbits into quarters, lard them
with tolerably small slips of fat bacon, and £ry them
in plenty of fresh butter ; then put them into a
stewpan with a quart of good stock, a few sweet-
herbs, and a good bit of butter rolled in flour.
Let them do slowly for half an hour, dish them up,
pour the sauce over them, sprinkle some Cayenne
pepper and coarse salt on the top, and serve gar-
nished with pickled red-cabbage or gherkins.
86. Spanish Stetv.
Cut a large Spanish onion into thin slices, and
put it into a stewpan over a quick fire, with a tea-
cupful of the best olive-oil. "When the onion is
getting brown, put in your rabbit, which should
have been previously cut into neat pieces and wiped
in a cloth until perfectly dry. Add a few sausages
and stir till all is thoroughly browned, when pour
in a pint of rich gravy, half a pint of wine, a clove
of garlic, a pinch of saffron, some shallot, salt,
pimiento, and finely-shred herbs. Let the whole
simmer gently for half an hour, and serve garnished
with pickled capsicums, red or green.
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62' THE gwubmbt's guide
87. Lapereau au Jambon.
Cut up a fine young rabbit, lard tbe principal
joints with middling-sized pieces of fat baccm, put
them into a stewpan with half a dozen squares of
rich ham, not cut too thin ; pour in just enough
gravy and white wine to cover it, and add a good
wine-glassful of fresh oHve-oil, a bunch of herbs,
and plenty of pepper. Dress it slowly for half an
hour, arrange the rabbit upon the slices of ham in
a warm dish, strain the sauce over it, and serve.
8S. Lapin en Dcmbe.
Have a fine fat Ostend rabbit, bone it as care-
ftilly as possible, lard it with small bacon, dust it
thoroughly with a mixture of black, white, and red
pepper ; sprinkle it over with finely chopped herbs
of as many kinds as you can procure. Eoll it up
and tie it with string as you would a fillet of veal ;
put it into a stewpan with only enough strong
stock to cover it ; let it simmer slowly for an hour,
and serve with the liquor in which it was dressed,
reduced and strained. If the sauce is not suflS-
ciently thick, add gradually the yelks of three eggs
well beaten.
89. MateloUe de Lapin as at Seville,
Prepare some small onions and button mush-
rooms, throw them into a fiyingpan of boiling but-
ter, turn them about until they are well browned ;
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then take them out, put some more butter into the
pan and lay in the pieces of your rabbit, and half its
weight of silver-eel cut into short lengths. When
these are likewise of a fine colour, pour in a pint of
strong gravy, half a pint of red wine, salt, spices,
and a bunch of sweet-herbs. Add likewise the
onions and mushrooms, but, as you do so, be careful
that the liquor is boiling, and keep it continually
boiling until you think it ia done. Dish it up, pour
some shrimp-sauce over it, and garnish with sippets
of fried bread sprinkled with brandy.
90. Lapereava aux Fetits Pots.
Cut up your rabbits, rub them over with flour,
and fry them in butter over a brisk fire. At the
same time prepare some green peas by boiling them
in good rich gravy, in which is a bunch of herbs,
pepper, a shred shallot, and a quarter of a pound of
ham cut into dice. When the peas are nearly done
add your rabbits, take out the herbs, give a boil up
and serve. Or, if you have a cold roasted rabbit,
cut it up, get ready your green peas, and when they
boil lay in your rabbit, and let it simmer very gently
for a quarter of an hour. Serve the rabbit upon the
peas.
91. Spanish Conefo con Arroz.
Take a stewpan, or an earthem pipkin, and heat
a good tearcupful of salad-oil in it. When the oil
smokes, put in a clove or two of garlic and a few
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64 THE aOVBMET'S GUIDE
pieces of bread cut small ; stir this constantly to
prevent its burning. Have ready your rabbit,
which should not have been wetted but merely cut
up, trimmed neatly, and wiped perfectly dry. As
soon as the garlic and the bread have become very
brown, take out the latter, as it was only needed to
heighten the flavour of the oil. Put in your rabbit ;
shake it about for ten minutes over a brisk fire ;
then add four tomatoes cut into quarters, some
chopped herbs, three or four green chillies, two
onions cut thin, and a large breakfast-cupful of
rice. Pour in a sufficiency of hot stock, and let it
come quickly to a boil ; then let it simmer for half an
hour. Serve as hot as possible.
92. Lapin Blanc a la Minorquine.
Take two large turnips, six Jerusalem arti-
chokes, two large onions, a good-sized cucumber (a
white one if possible), a tender head of celery, and
a, bunch of sweet-herbs. "Well wash your vege-
tables, cut them into pieces small enough for sotipe
Julienne, put them into a saucepan ; then take a
fine rabbit, clean, cut up, and roll it in flour, lay it
upon your vegetables, pour in water enough barely
to cover it ; add plenty of seasoning, and let it boil
gently for an hour. When nearly done, take out
the bunch of herbs, put in a quarter of a pound of
butter rolled in flour. Serve altogether in a deep
dish, garnished with sippets of bread.
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TO RABBIT COOKING. 65
93. Gihelotte de Lapereaux,
Cut half a pound of good dry bacon into small
dice, fry them in fresh butter until they are nicely
browned, take them up and drain them from the
fat; then strew in a pinch of flour, so as to
heighten the colour of the butter ; cut a couple
of young rabbits into joints, lay them into the
pan, and shake them over the fire until they are
of a rich brown ; pour in half a pint of white
wine, and the same quantity of stock ; chop up two
cloves of garlic, a little parsley, and a laurel-leaf;
season with powdered clove, pepper, and salt. Stir
all well together. Simmer for half an hour, and
garnish the dish upon which it is served with pickled
mushrooms or lemon.
94. Lapereat(, a la Provengale,
Well chop up a couple of bay-leaves, put them
into afryingpan with a tea-cupful of the best Nice-
oil; when it quite boils add some finely-shred
parsley, and then lay in your rabbit cut into toler-
ably small pieces and plentifully seasoned with red
pepper and a little salt. When thoroughly browned,
take out the meat, and having cut ten or twelve
middling-sized onions into rings, put them into the
pan, and likewise fry them until they are of a fine
colour. Then put the whole into a stewpan with
half a pint of gravy, a wine-glassful of white wine
vinegar, and a little fresh oil. Let it simmer for
E
Digitized by LjOOQ IC
66 THE goitemkt's auiDE
twenty minutes or half an hour, and serve the rabbit,
onions, and sauce together, in a dish gamished with
thin slices of undressed tomatoes merely freed from
the pips.
95. Hachis de Lapin a la Fortugaise.
Take the meat from a cold roasted irabbit, free
it from the skin and tough parts, hash it very
small ; break up the bones of the rabbit, and put
them into a stewpan with a pint of stock, a glass of
Champagne, and some pepper and nutmeg. Let it
simmer for forty minutes ; strain it through a sieve ;
return it to the stewpan ; put in your hashed meat,
with two ounces of fresh butter, some salt, and a
pinch of saffron. Simmer it gently for a few mo-
ments, but do not let it boil. Dish it up, and gar-
nish with eight poached eggs.
96. Stewed Babbit and Bice.
Cut up your rabbit, season it very well, rub it
in a little chopped tarragon, chervil, and onion ;
put it over the fire in a stewpan with a little gravy
or water, adding a quarter of a pound of fat bacoii
cut into small pieces. In about twenty minutes,
throw in a quarter of a pound of rice previously
soaked. When the rice is tender either take up the
rabbit and arrange it upon the rice as you would
with a puree, or strain the rice from the gravy, dry
it for a few moments in a sieve before the fire, dish
up your meat, make a rim of rice round it, and pour
the gravy over your rabbit.
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TO EABBIT COOKINa. 67
97. Indian Folao,
Peel four small onions, cut them up and put
them into a mortar with a tea-spoonful of ground
ginger, the juice of a whole lemon, a little of the
rind, a tea-spoonful of powdered cloves, and the
same quantity of cardamoms ; beat these ingredients
until they form a smooth paste. Cut up your rabbit,
rub it thoroughly with the pounded onion, spices,
etc. Put a quarter of a pound of fresh butter into
a fryingpan ; when quite hot, lay in your meat, fry it
of a fine brown ; remove it into a stewpan ; have
ready three-quarters of a pound of rice, which should
be boiled in stock until it is rather more than half-
done ; join it with your rabbit ; pour in hall* a pint
of cream, and let it stew until the rice is perfectly
tender. AVTien you send it to table put the rabbit
in the middle of the dish, surround it with the rice,
and let it be accompanied with a good vegetable
curry, composed of onions, celery, shallots, mush-
rooms, tomatoes, cucumbers, apples, broccoli, arti-
chokes, capsicums, or any other suitable vegetables,
fried in butter mixed with two dessert-spoonfuls of
curry-powder, and afterwards stewed in gravy until
done.
98. Babbit a la Chinoisc.
Gut off all the meat from an undressed rabbit ;
mince it rather smaU ; add to it a shred lettuce, two
onions, a pint of green peas, a salt-spoonful of
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68 THE GOTJEMET's GUIDE
Cayenne pepper, a quarter of a pound of fresh butter,
a tea-spoonful of salt, and a pint of water. Put it
into a stewpan, cover it closely and simmer it for
two hours. Serve it in a dish with a thick border
of plain boiled rice.
99. Stewed Babbit and Celery,
Truss a fine rabbit, and let it soak in cold water
for half an hour to blanch it ; lay it in your stewpan
with a quart of strong stock, four heads of celery
cut into very short lengths, two finely-shred shallots,
some salt, white pepper, and powdered clove. Cover
it close, and let it simmer gently for an hour ; then
thicken with a good piece of butter rolled in flour ;
add a glass of white wine, give it a boil up, and serve
with the sauce poured over the rabbit. The beauty
of this dish entirely depends upon its looking as
white as possible.
100. Babbits a VEcossaise,
Nicely wash a couple of young rabbits, wipe
them dry in a cloth, and cut them into quarters,
previously separating the heads from the necks, and
dividing them in half, Put them into a stewpan
with only enough water to cover them. Season
with pepper, salt, ground ginger, beaten mace, and
a handful of parsley chopped exceedingly fine. Let
it simmer slowly for forty minutes. Then whisk
up the yelks and whites of six eggs, throw them
into the stew ; let it boil up ; arrange the rabbits in
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TO BABBIT COOKING. 69
a deep dish, pour the sauce over them and serve
very hot.
101. Lapin au Macaroni,
Clean your rabbit, dust it over with plenty of
pepper and powdered ginger ; put some nice pieces
of bacon or ham inside ; truss and lay it in a stew-
pan with barely enough water, or stock, to cover it.
Let it gradually come to a boiling point, and then
simmer it for a quarter of an hour; at the end of
which time put in half a pound of Italian macaroni,
broken into small pieces ; let this likewise simmer
for a quarter of an hour ; then throw in a quarter of
a pound of rich Gruyere cheese, cut into dice, and
two glasses of white wine» Withdraw it from the
fire to soak for ten minutes, and if the macaroni
has not quite absorbed all the gravy, shake it over
the fire until it has. Dish your rabbit, mask it
with the macaroni, and serve it quickly.
102. Lapin au Biz,
Your rabbit should be large and fat; rub it
very well with white wine or lemon-juice, sprinkle
some white pepper inside, truss it compactly, and
lay it in a stewpan with just enough stock to cover
it. Let it come slowly to a boil, and 'after simmer-
ing for twenty minutes, put in three-quarters of a
pound of Carolina rice, and a clove of bruised
garlic. Stir it occasionally to prevent it sticking
at the bottom of the saucepan. When the rice
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70 THE GOIRM£T's UUIDE
18 tender take up the rabbit, strain the rice if need-
ful, or add more stock if it is too dry. Stir in three
ounces of fresh butter, season it as highly as agree-
able, and arrange the rice round the rabbit.
103. Lapereau a la Saint Lambert.
Cut up a young rabbit, season it well, just give
it a shake up over the fire in a fryingpan of boiHng
butter; then put it into a stewpan with sliced
carrots, turnips, onions, tomatoes, a bunch of sweet-
herbs, salt, and spice. Allow sufficient stock to
moisten it plentifully. Let it simmer until you
think the rabbit is done; take it out, mash the
vegetables to form a puree, bring it to a proper
consistency with some of the stock, Jay it in your
dish, place the rabbit upon it, and serve hot.
104. Lapin a la Puree.
Made dishes of rabbit arc frequently served
upon a pur^e, which consists of any kind of vege-
tables, but more especially chestnuts, mushrooms,
sorrel, onions, spinach, turnips, green peas, vege-
table marrow, lentils, cucumbers, Jerusalem arti-
chokes, tomatoes, rice, or white haricots, boiled in
gravy, or stock, until soft enough to pulp through
a sieve, and their flavour heightened by the addition
of a sauce, or merely rendered richer with putting
in butter or cream, according to convenience.
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TO BABBIT COOKI>a. 71
106. Stewed Babbit and OUvee.
Cut your rabbit into rather small pieces, season
it with pepper, salt, and a clove of garlic ; fry it in
a fryingpan of boiling olive-oil, and, as it becomes
brown, dust in a little flour ; a few minutes later,
pour in enough gravy to allow its stewing without
burning. Stone a breakfast-cupful of new Italian
olives, wash them, and a little while before taking
up the stew, piit them in, let them become tho-
roughly heated, and serve them round the dish,
with the rabbit in the centre.
106. Stewed Babbit and Onione,
Nicely divide your rabbit into joints, roll them
in flour, season them, and lay them in a saucepan
with a dessert-spoonful of the essence of anchovy,
some chopped thyme, bay-leaf, and parsley, a glass
of wine, a bit of butter, and only sufficient water to
cover them. Let it stew slowly,- and, in the mean-
time, boil a dozen middling-sized onions, but on no
account cut them as you peel them ; when they are
quite tender, arrange them in a dish round your
stew, and pour over some good thick melted butter.
Be careful that the onions are tohole when you send
them to table.
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72 THE GOUBMET*S GUIDE
EABBIT SEEYED COLD.
107. Salmagundy, or Salad.
Clean a large cabbage-lettuce, shake it well
until it is quite dry, then cut it into very thin
slices. Cover your dish with this, take whatever
cold rabbit you may have, and cut very fine slices
of about two inches long and one inch wide, lay
them about your dish of lettuce ; garnish each piece
of meat with a little shred pickled cabbage, cucum-
ber, French beans, red capsicums, lemon-peel, or
anything fanciful. Make a mince of the remaining
portions of your rabbit, add to it two or three hard-
boiled eggs cut into dice, an anchovy chopped small,
and a shallot finely shred. Distribute this mixture
in spoonfuls here and there, and pour over it two
dessert-spoonfuls of vinegar, four of oil, and a little
Cayenne pepper. Garnish with nasturtium buds,
red turnip-radishes, sliced lemon, water-cresses, or
anything more preferable or available.
108. Mayonnaise de Lapin.
Take some chopped tarragon and chervil, four
finely-shred shallots, four dessert-spoonfuls of olive-
oil, two of tarragon- vinegar, four table-spoonfuls of
meat-jelly slightly broken up, a little salt, and red
pepper, stir these ingredients well together, and
put them into a tureen. Divide a cold roasted
rabbit into sizeable joints, trim off all the skin and
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TO BABBIT OOOKINa. 73
tough parts, arrange them amongst your salad,
decorating it with pieces of jelly. Or, if unpro-
vided with jelly, you may strew the herbs, shallots,
etc., amongst your meat, and make a Mayon-
naise sauce as follows : — Put four eggs, two spoon-
fuls of tarragon-vinegar, and some pepper in a
basin, beat them very well together, and gradually
pour in olive-oil until the mixture becomes of the
consistency of cream. This is a sauce Mayonnaise,
Pour it over your salad, and serve with a garnish
of fresh branches of any herbs you please.
109. Lapin en Vinaigrette,
If you desire to present a little dish of cold
roast rabbit, cut the meat into very thin slices, lay
them in your dish, season them highly, and strew
some finely-chopped tarragon and chervil over them,
then add pickled gherkins, capers, red cabbage, small
onions, mushrooms, cauliflowers, radish -pods,
[French beans, or any kind of pickles prettily ar-
ranged. Pour in two table-spoonfuls of salad-oil
and one of vinegar.
WAEMED EABBIT.
110. Lapi/n en Oapilotade,
To warm up a cold rabbit en capihtade, cut it
into middling-sized pieces, trim them neatly, season
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74 THE goubmet's guide
them, and put them into a sauce made as follows :— -
Chop four shallots, four mushrooms, and a bunch of
parsley, mix these in half a pint of gray j, and two
table-spoonfuls of vinegar; let this preparation
boil, then put in your meat ; add a sufficiency of
anchoyy or shrimp butter, simmer it for a quarter
of an hour, and, just before serving, put in a table-
spoonful of chopped capers, nasturtiums or gherkins.
111. JSasif Wa/y of Warming Cold Bahhit,
Cut the meat into rather small pieces, beat up
two eggs, strewing in a little nutmeg, pepper, salt,
chopped herbs, and a table-spoonful of finely-grated
and sifted bread. Beat your batter well, dip your
meat into it, and fry it immediately in a good quan-
tity of boiling lard. Take half a pint of stock, a
dessert-spoonM of ketchup, roU an ounce of butter
in flour, shake it over the fire for a few moments,
and pour it into the dish with your fried meat.
112. Omelette a VEspagnole,
Take six fresh eggs, beat them very well, chop
up some herbs, an onion, and two or three pickled
gherkins as fine as possible, add red and white
pepper, a little salt, and the remains of a cold
rabbit cut into very small and thin pieces ; stir all
well together, and fry it over a brisk, clear fire.
Observe that the lard or oil is quite hot before
putting your omelette into the pan. When it has
attained an agreeable brown colour, fold it, and
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TO BABBIT COOKIIfa. 75
(serve it with a garnish of sliced lemon cut into
quarters. A little finely-chopped cold ham or
bacon is a material improvement.
113. To Fricassee Cold Babbit.
Cut the meat of your rabbit into neat pieces,
bone it or not according to fancy, lay it in a stew-
pan of boiling butter, shake it weU; then add
enough strong gravy, some nutmeg, the juice of a
whole lemon freed from the pips, two finely-shred
shallots, and a little parsley. Stew it for ten
minutes ; thicken the sauce with the yelks of two
eggs, and garnish with oysters.
114. Minced Cold Babbit
Cut up your meat into a mince, add about a
third of its weight of good fat bacon cut equally
small ; rub well into it some nutmeg, shred lemon-
peel, salt, and Cayenne pepper ; put it into a stew-
pan with a few table-spoonfuls of stock, stew it for
a quarter of an hour ; add a good piece of butter
rolled in flour, and serve with sippets of fried bread.
115. Bovdin de Lapin,
K you have a nicely-roasted cold rabbit, cut off
all the meat, and carefully remove the skin and
other hard parts ; chop up the meat and liver very
fine ; break up the bones, put them into a stewpan
with some stock ; simmer them until the liquor is
greatly reduced, strain it from the bones ; add to it
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76 THE goitemet's guide
a quarter of a pound of bread-crumbs, mix it until
it forms a smooth panade ; put in four ounces of
fresh butter, a boiled onion, the yelks of six raw
eggs, some fine spices, salt, and a tea-spoonful of
sugar. Stir in your meat, and either proceed as
with sausages, or fry portions of it until browned.
116. jRabhit and Green PecNt.
Put a tea-cupful of salad-oil into a fiyingpan ;
when it quite boils, throw in half a pint of young
green peas ; shake them about until they look
withered ; put them into a stewpan with the meat
of a cold rabbit, some young mint-leaves, a little
sugar, a glass of white wine, a table-spoonfiil of
sliced beef-suet, pepper, salt, and spices, and enough
gravy to cover it. Let it simmer for a quarter of
an hour, and serve hot.
117. Puree de Lapin.
From a cold roasted rabbit cut away the white
meat, pound it in a mortar, season it with spices,
add two table-spoonfuls of either egg-sauce or
white-sauce; warm it; pass it through a sieve
into your dish, garnish it with slices of broiled
sausages or poached eggs.
118. Devilled Bahhit
Score your joints of cold rabbit, rub them well
over with Bengal chutney or Cayenne pepper, and
broil them over a quick, clear fire. Serve with a
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TO RABBIT COOKING. 77
sauce made with a wine-glassful of mushroom
ketchup, the juice of a whole lemon, a salt-spoonful
of Cayenne pepper, and a tea-cupful of rich gravy.
Warm these ingredients, and send to table as hot
as possible.
119. Brandade de Lapin.
Take the white meat of a cold rabbit, mince,
and pound it in a mortar ; season it, and put it into
a stewpan ; pour in some olive-oil very gradually,
stirring constantly as you do so. When it attains
the appearance of cream, add a little finely-grated
lemon-peel, and a few slices of truffles, which you
have previously dressed, in equal quantities of
white wine and stock. Send to table as quickly
as possible.
120, Lapin en Persillade.
Cut some cold rabbit into thin slices, put them
into a dish ; strew over a mixture of pepper, salt,
shred parsley, shallot, and rasped toast ; add a few
pieces of fresh butter ; moisten with the juice of
half a lemon and two table-spoonfuls of good gravy ;
put it into a quick oven for a quarter of an hour,
and serve hot,
121. Scollops of Bahhit.
Chop up the meat of a cold rabbit, season it
highly with nutmeg, pepper, and salt, moisten it with
cream, or with lemon-juice and some butter ; put
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78 THE goubmet's guide
it into a saucepan over the fire for iive minutes,
then put portions of it into scollop-shells ; fiU them
either with bread-crumbs orfinelj-mashed potatoes ;
smooth them over, and lay some bits of butter on
the tops; brown them in a Dutch-oven before a
gay fire.
122. Bissoles de Lapin,
Take half a pound of flour, a quarter of a pound
of butter, or lard, and two eggs ; make a light but
stiff paste, roll it extremely thin, cut it into lozenge
or crescent shapes. Take some cold roasted rabbit,
cut it into very thin slices ; season them ; sprinkle
a little lemon-juice over them, and lay a slice upon
as many pieces of* paste as you intend to have
rissoles ; cover each with a similar piece of paste ;
fasten the edges securely ; put them into a frying-
pan of boiling friture, and turn them as they re-
quire it. When browned on both sides, serve while
they are quite hot.
123. Emifice de Lapin aux Concomhres.
Mince the best parts of the meat from a cold
roasted rabbit, and prepare a ragout of cucum-
bers by peeling two middling-sized ones, cutting
each into four and slicing them as thin as agree-
able. Boil them in a little strong gravy until they
are perfectly tender ; then put ii;i your meat ; add
two ounces of firesh butter, a glass of white wine
vinegar, or the juice of a whole lemon, some white
pepper and powdered ginger ; bind the sauce with
d by Google
TO UABBIT COOKING. 79
the yelks of two eggs gradually strained into the
ragout ; merely warm it up so as to melt the butter,
but on no account let it come to a boil.
124. Salmis de Lapin,
Eub a piece of butter in a third of its weight
of flour ; put it into a stewpan over the fire ; let
it melt, but before the flour turns brown, add red
wine and stock in equal quantities, a bunch of
sweet-herbs, and some whole shallots; simmer it
for twenty minutes ; then remove the shallots and
herbs. Cut up your cold rabbit, and season it ;
withdraw the stewpan from the fire ; lay in your
meat ; let it remain for ten minutes upon the hob.
Garnish the bottom of a dish with slices of bread
fried in butter, arrange your rabbit upon it and
serve immediately.
THE END.
Thoaaas llarrild, Printer, Salisbury Square, Fleet Street, London.
d by Google
d by Google
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With Twelve Illustrations. Cloth, 78.
''As a writer of books for boys, commend us above all men livine to Captain
Mavne Reid I Wherever his new book goes this new year, there will be abundant
del^ht for hours of reading, and plenty to talk of by the evening fire. Toils and
adventures, dangers, darings and sufferings are narrated in the most vivid manner
— ^thorongbJy fascinating the mind of the reader, and retaining it in fixed and
eager attention till a crisis of some kind is reached. Take our word for it, boy
friends, if you become Captain Mayne Reid's * boy readers * on our recommendation,
you will thank us for it with all your hearts, and praise the book more enthusias-
tically than we have done." — f{oneor\formuU
Paterno»tbr Bow, London.] ^,^,,,,, ^y Goog le
18 W. KENT AND CO/8 CATALOGUE.
JvTxinLa W0BK8 — Continued.l
MR. H. MAYHEW'S BOOKS OF SCIENCE FOR BOYS.
The Wonders of Science; or, Tomig Humpliry Davy
(the Cornish Apothecary's Boy, who taught himself Natural Phi-
losophy, and eyentually became President of the Royal Society).
The Life of a "Wonderful Boy, written for Boys. By Hxmrt May-
hew, Author of " The Peasant-Boy Philosopher," &c. With Illus-
trations by John Gilbbbt. Second Edition. Fcp., 68. doth.
**A better hero for a boy*8 book Mr. Maybe v could not have foond, and no
writer would haTe treated the story more snccftssfully than he has done. We have
long been in want of a ' young people's author,' and we seem to have the right man
in Uie right place in the perscnof Mr. Mayhew."— ^(AetMPum.
The Story of the Peasant-Boy Philosopher ; or, "A
Child gathering Pebbles on the Sea-shore." Founded on the Life
of Ferguson the Shepherd-boy Astronomer, and showing how a
Poor Lad made himself acquainted with the Principles of Natural
Science. By Henry Mayhew, Author of *^ London Labour and
tiie London Poor." With Eight Illustrations by John Gilbebt,
and numerous Drawings printed in the text. Third Edition, 6s.
cloth.
** Told with the grace and feeling of Goldsmith, and by one who has that know-
ledge of science which Goldsmith lacked. It is as if Brewster and poor * Goldy '
had combined to produce this instructiTe and beautifully-^ld tale."— i?ra.
MR. J. G. EDGAR'S BOOKS FOR BOYS.
The Wars of the Roses; or, stories of the struggles
between York and Lancaster, By J. G. Edqab. With Six beauti-
ful Illustrations. Fcap., 58. doth.
The Boyhood of Great Hen as an Example to Youth.
By J. G. Edoab. With Cuts by B. Fosteb. Fourth Edition,
3s. 6d. cloth ; with gilt edges, 4s.
Footprints of Famous Men; or, Biography for Boys.
By J. G. Edoas. Cuts by Fosteb. Fourth Edition, Ss. 6d. doth ;
48. gilt edges.
Boy Princes. By John G. Edoak. With lUustrations
. by Georqb Thomas. Fcp. 8vo, 5s. cloth.
[86, Fleet Street, akd
W. KENT AND CO.'s CATALOGUE. 10
JuYENiLK WoBSB'-ConHnutd,']
History for Boys; or, Annals of the l^ations of Modem
Europe. By J. G. Edgab. Fcp. 8vo, with lUustratioxiB by Gbobob
Thoxab, 6b. cloth gilt
The Heroes of England; or, England's Warriors by
Sea and Land. Being Stories of the Lives of the most celebrated
Soldiers and Sailors from Edward the Black Prince to the present
time. With Illastrationa by John Gilbebt, and Portrait on Steel
of Havelock. Fcp. 8vo, 6s., clotb,
A Boy's Book of Modem Travel and Adventure.
By M. JoHHE3, Author of " Children's Bible Picture Book," " His-
torical Tales," etc. Illustrated with Eight Engravings from Draw-
ings by WiLLUM Ha&ybt. Fcp. 8yo, 6b., cloth gilt.
The Home Lesson-Book. lUustrated with nearly 300
Engravings. Containing — "The Hone Primer," "The Home
Natural History," and ** The Home Grammar,' in 1 vol. Hand-
; flomely bound in cloth gilt, gilt edges, fcp., 3b. plain^ 6b, 6d. coloured.
The Home Story-Book. Beautifully lUustrated. Con-
taining " The Well Bred Doll," " The Discontented Chickens,"
and " The History of Little JTane." In 1 vol., handsomely bound in
cloth, gilt edges, fcp., 8s. plain, 6b. 6d. coloured.
The Boy's Own Book: A complete Encyclopsedia of all
the Diversions — Athletic, Scientific, and Recreative^ 'Of Boyhood
and Youth. With several hundred Woodcuts. New Edition,
greatly enlarged and improved. Handsomely bound, 8s. 6d.; morocco,
14s.
The Little Boy's Own Book, an Abridgment of "The
Boy's own Book" for Little Boys. 3s. 6d. neatly bound.
Grimm's Household Stories. All the most Popular
Fairy Tales and Legends of Germany, collected by the Brothers
Grimm. Newly Translated, and Illustrated with Two Hundred
and Forty Engravings by Edward H. Wehnert. Complete in
One Volume, crown 8vo, 7s. 6d. cloth ; with gilt edges, 8s. 6d.
The Bival Kings ; or. Overbearing. By the Author of
" Mia and Charlie," &c. With Illustrations by Williams. Fcp.,
4s. 6d. cloth.
Patebnostba Bow, London.] .
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20 W. KSNT AND CO/s CATALOGUE.
JuTKiizut WoBKS — Continued.'}
Mia and Charlie ; or, a Week's HoHday at Bydale Bee-
tory. "With Eight Engravings by B. Fosteh. Fcp., 48. 6cL cloth.
Sidney Grey : A Tale of School Life. By the Author of
« Mia and Charlie." With Engrayings, fcp., 6s. cloth.
The Heroes of Asgard and the Giants of Jotunheim ;
or, Ghiistmas Week with the Old Storytellers. By the Author of
<<Mia and Charlie." With lUustrations by C. Dotlb. Fcp.
cloth, 58.
Southey's Life of Nelson. I^dy-iUustrated Edition,
with Engrayings from Drawings by Duncan, B. Fostbb, and
others, partly printed in the text, and part in tints on separate pages.
SmaU 8yo, 68. neatly bound, and morocco, 10s. 6d.
Memorable Women ; the Story of their liyes. By Mrs.
Newton Okosland. Illustrated by B. FosTBa. Fcp. 8vo, 3s. 6d.
The Boat and the Caravan: A Pamily Tour in Egypt
and Syria. With Engrayings on Steel from Original Drawings.
Fourth Edition. Fcp. 8yo, cloth, 53.; morocco, 8s. 6d.
The Young Student. By Madame Gmzox. With En-
grayings. Fcp., 3s. 6d. cloth.
Adventures of Bohinson Crusoe^ complete. Beprinted
irom the Original Edition, with Illustrations by Stothard. Crown
8yo, doth, 7s. 6d.
The Whaleman's Adventures in the Southern Ocean.
By the Rev. Henbt T. CHEEyEa. Edited by the Bey. W.
ScoBESBT, D.D. Fcp. 8yo, 4s. 6d.
Parlour Magic. Kew Edition, revised and enlarged,
with the addition of several Tricks from the Performances of Messrs.
Houdin, Bobin, &c 4s. 6d. cloth.
The Young Islanders; a Tale of the Seaward-House
Boys. By JsFyB&YS Tatloe. Tinted plates, fcp., 3s. 6d. cloth.
Child's First Lesson Book. Many Cuts, square cloth,
Ss. 6d. ; coloured Plates, 68.
™^itiid^^o5^f^'
AND
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21
JuTSNiLB Works — Continued,^
BiiLgley's Tales about Birds; iUastratiye of their
Nature, Habits, and Instinct. Platee, Ss. doth.
Bingley's Tales about Travellers; their Perils, Ad-
yentures, and Dlflcoyeries. Plates, 3s. cloth.
Bingley's Tales of Shipwreck^ and other Disasters at
Sea. Plates, Ss. cloth.
Bingley's Stories ; illnstratiYe of the Instinct of Animals,
their Characters and Habits, Plates, 3s. cloth.
Bingley's Stories about Dogs; illustrative of their
Instinct, Sagacity, and Fidelity, with Plates by Thomas Landseeh.
3st cloth.
Bingley's Stories about Horses; illustrative of their
Intelligence, Sagacity, and Docility. Plates, 3s. doth.
Bingley's Bible Quadrupeds; the Natural History of
the Animals mentioned in Scripture. Plates, 3s. cloth.
Original Poems for My Cluldren; by Thohas Milleb.
Profusely Illustrated, 2s. 6d. cloth.
George Cruikshank's Fairy Library. Edited and
Illustrated by Geobob Cbuikbhank. 1. Hop o* my Thumb, Is.
2. Jack and the Bean Stalk, Is. 3. Cinderella, or flie Glass
Slipper, Is.
Harry's Ladder to Leaming.
Picture Books for Children. Price
6d. each, plain ; Is. coloured : —
Hauit'i Hobn Book.
Haskt'i Pictubs Book.
Eabxt's Countbt Walks.
Hakbt's Nvbsxrt Songs.
Habbt'b Simplb Stobibs.
Habbt's Kubsxbt Tales.
Or the Six bound in one volume, Ss. 6d.
cloth; or with ooloured plates, 68.
Bertie's Indestmctible Trea-
sury. Printed on Calico, and Illus-
trated with 100 Pictures. Square
Idttiie Hary's Books for Chil-
dren. Price 6d. each, profusely
niustrated:—
PancxB: Spxllino Book; Rbaoino
Book ; Histobt op England : Scrip-
TT7RB Lessons ; First Book op jPobtby;
Second Book op Poxtrt ; Babes in tbb
Wood; Picnnui Riddles; Littlb
Mart and bxb Doll ; Naxubal His-
tobt.
Little Majy's Treasury, being
Eight of the aboTe bound in one
Tolume, cloth, 0s.
Little Mary's Lesson Book;
containhig ** Primer," *• Spelling,"
and "Reading," in One Volume.
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JmriHOi WoBKS— Con/tnuerf.]
Comical Story Books, with Coloured Plates-
1. Th« Wsabkls of HourvrooD.
2. Tbm "Wondmutol Habk Hxxkt,
3. Sto&t- or BxTKAXD TBK Foz.
Is. each.
4. Labt Chatvinch's Baxx.
5. Aldkhmak Gobblx.
6. A COXIOAL FlOHT.
HOME BOOKS.
In Chih, One ShiUing each. Coloured, 2t. M.
Home Lesson Books.
Thk Homk Primeb, nearly 200 Cuts.
Thb Hohb Natural Histobt, Cuts.
Thx Homb Gbavhab, Onts.
Or, in One Vol., gilt edges, plain 88.,
coloured, 58. 6d.
Home Story Books.
Thb Weli^bbbdDoll, Cots.
Tab Discontbntkd Chickkks, Cuts.
Thb History op Littlb Jakb amd
HBB Nbw Book, Cuts.
Or, in One VoL, gat edges, plain Ss.,
coloured 6s. Od.
INDESTRUCTIBLE BOOKS.
Indestractible Lesson Books,
price Is. each.
1. Alphabet. | 4. Expositor.
2. Primbb. 5. Reading
3. Spblmno. I Book.
The Indestructible Lesson
Book; being the above five in One
Volume,#rith 125 pictures, price Ss.
INDESTRUCTIBLE PLEA.
SURE BOOKS,
One Shilling eaehf Coloured,
1. BO-PEEP.
2. MOTHER GOOSE.
8. HOUSE THAT JACK BUILT.
4. WEDDING OF COCK ROBIM.
6. DEATH OF COCK ROBIN.
6. MOTHER HUBBARD.
7. CAT AND MOUSE.
8. JENNY WREN.
9. OLD WOMAN AND HER PIG.
10. LITTLE MAN AND MAID.
MANUALS OF INSTRUCTION AND AMUSEMENT.
One ShiUinff each, neatly Printed and lUustraied,
1. Hannal of Flower Garden-
ing for Ladies. By J. B. Whitino,
Practical Gardener. Second Edition.
2. Manual of Chess. By
Chablbs Kbnkt.
3. ICanual of Music. By C.
W. Hakbt.
4. Manual of Domestic Eco-
nomy. By Johh TxaiBB.
5. Manual of Cage Birds. By
a Practical Bird Keeper.
6. Manual of Oil Fainting,
with a Glossary of Terms of Art.
7. Manual for Butterfly Col-
lectors. By Abki. Ikqpeb. Plates.
8. Manual of Painting in
Water Colours.
[86, Fleet Street, akd
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ELEMENTARY DRAWING BOOKS.
BY MONS^ JULIEN.
Studies of Heads; by Mons. Julien, Professor of Drawing
in the Military School of Paris. Lithographed hy T. Faiblahd.
Six Numbers, 2s. each ; or cloth, 14s.
The Human Figure : A Series of Progressive Studies,
by Mons. Julien. With Instructions. Six Numbers, 2s. each ;
or cloth, 14s.
BY GEORGE CHILDS.
Drawing Book of 0]bjects : I^early 500 Subjects for
young Pupils and Drawing-classes in Schools. Six Numbers, Is.
each ; cloth, 7s. 6d.
Drawing Book of Figures: Sketches from Life at
Home and Abroad. Seyeral hundred Figures. Six Numbers^ Is. ;
or bound, 7s. 6d.
English Landscape Scenery: Sketches from Nature
for finished Copies. Six Numbers, Is. each ; cloth, 7s. (5d.
little Sketch Book: Easy Studies in Landscapes,
Figures, etc. Improyed Edition. Fourteen Numbers, 6d. ; or two
Tols.y cloth, 4s. each.
BY J. D. HARDING.
Early Drawing Book : Elementary Lessons. Six Num-
bers, Is. 6d. ; or in cloth, IDs. 6d.
Phillips's Etchings of Familiar Life. Three Num-
bers, Is. 6d.
Sutcliffe's Drawing Book of Horses. Six Numbers,
Is. ; cloth, 7s. 6d.
Worsley's Little Drawing Book of Landscapes, etc.
Fourteen Numbers, 6d. ; or 2 yols. cloth, 48. each.
Pi,TBBll08TBR BoW, LoJfDON. j Digi,,ed by GOOg IC
84 W. KENT AND CO.'S CATALOQUtt.
MISCELLANEOUS WORKS.
Williams's Symbolical Euclid, chiefly ^m the Text of
Br. SimBon. Adapted to the use of Students, by the Rev. J. M.
WiLLiAics, .of Queen's College, Cambridge. New Edition, 6s. 6d.
cloth ; 7s. roan. An 8yo Edition may also be had, 7s. cloth.
•«• This edition is in use at many of the Public Schools.
King's Interest Tables, on Sums from One to Ten
Thousand Pounds. Enlarged and improved, with seyeral useful
Additions. By Josbfh Kino, of Liverpool. In one large yol.
8vo, 2 Is.
Health for the Million and Manual for the Toilette, with
Hints on the Physical Training of Children, and the Treatment of
Invalids and Old Age ; also the Means of Averting the Noxious
Agents in general use in the principal Arts and Trades. By TVm.
Jones, F.S. A., Author of "How to Make Home Happy." Fcp.,
cloth, 4s. 6d.
How to Make Home Happy ; or, Hints and Cautions
for All. With Five Hundred Odds and Ends worth remembering.
By William Jones, F.S.A. Small 8vo, 4s. 6d. cloth.
Panoramic View of Palestine, or the Holy Land, beft)re
the Destruction of Jerusalem, depicting the sites of the various
localities mentioned in Scripture. With References. In a folding
cloth case. Plain, 2s. 6d. ; coloured, 3s. 6d. On sheet, plain,
Is. 6d. ; coloured, 2s. 6d.
TILT'S CABINET LIBRARY EDITIONS.
1. Dr. Johnson's Lives of the English Poets.
2. BosweU's Life of Johnson.
3. Oliver Goldsmith's Works.
4. Hervey's Meditations and Contemplations.
*»• These Works are clearly and beautifully printed by Whittingham; each
comprised in a handsome fcp. 8to volume. Their elegance and cheapness render
them very suitable for Presents, School Frizes, or Travelling Companions.
Price 6s. each, neatly half.bound in morocco ; or, 98. calf extra.
'* Tilt's Edition" must be specified in ordering the above.
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Miscellaneous Works — Coniinued.']
The Book and its Story; a N^arrative for the Young.
By L. N. R., dedicated to the British and Foreign Bible Society,
with an Introductory Preface by the Eev. T. Phillips, Jubilee
Secretary. Eleventh Edition, on fine paper, with a new ]?late, " The
Eirst Beading of the Bible in Old St. Paul's," engraved expressly
for this edition. Crown 8vo, cloth, price 4s.
The Book and its Story. Twelfth and People's Edition.
Seventy-second Thousand. Price 2s. in paper boards or limp cloth ;
28. 6d. cloth boards ; ditto, gilt edges, 3s. ; handsomely bound in
morocco, Ss.
The Book and its Story, in the French Langoage,
having been issued by the Soci^t6 des Livres Beligeux k Toulouse,
the Publishers of the English Edition have imported a quanti^ty for
the use of Schools, and Students of the French Language. Pnce 48.
The Book and its Story, in the German Language;
with a Preface by Dr. P. W. Kbummachkk. Price 48. cloth.
** This is an entire translation of that noble English work, of which Dr. OBterlae,
of Bade, had already given ns an abstract. No one would suspect from the simple
headings of this attractive and popular volume, that th^ are the doors to such
treasure-houses of instruction and edification." — German Beview,
The Book and its Missions, Fast and Present.
A Monthly Magazine, of which three volumes are already pub-
lished ; containing not onlv a survey of the progress of the Bible
among Heathen nations, but France, Brittany, Spain, Italy, and
Sardinia also pass imder review. The particulars of the Female
Bible Missions^ which are now beginning to excite general inte-
rest, and which are being carried on in St. Giles's, among the dust-
heaps at Paddington, in Westminster, Spitalfields, Clerkenwell, etc.,
are at present only to be found in these volumes. Bemy 8vo, doth,
38., ^t edges, 3s. 6d. each. Continued in Monthly Parts, at 2d.
The History of the Painters of all Nations. Bj
M. Chables Blanc, late " Birectenr des Beaux Arts" of France.
The Illustrations executed under the artistic direction of M.
ABMENGiiUD, of Paris. In one handsome volume, half-roan, royal
4to, price 308.
*«* Only a few copies of thia splendid work remain in pnnt*
Patjoucostba Bow, Loiydon.] Digitized by Goog le
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Miscellaneous Works — Continued.']
Memoirs of the Queens of Frossia. By EioiA Willshsb
Atkinson. This work especially includes the period between
1701, the date of Frederic the First's assnmption of the title of
King, and the present time, and is intended to describe the lives,
and as much as can be ascertained of the private history of the six
Princesses who bore the titles of Queens of Prussia during that
period. Demy 8vo, price 10s. 6d. cloth.
St. Leonard ; or, The Missionary : A Vision. The scene
of the Poem is laid in India in the days of Akbar ; the hero suffers
death at an auto dafs at 6oa. Price 3s. 6d., 12mo, cloth.
The Ladies' Drawing-room Book; Containing npwards
of Thirty magnificent Engravings, with Sixty-four Pages of appro-
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Crodiet, Point Lace, Embroidery, &c. ; with Explanatory Engrav-
ings, consisting of nearly 100 Patterns in every department of
Ladies* Work. Price lOs. 6d., elegant cloth, gilt edges.
This beautiful work will never be reprinted, and but a very
few copies remain in print.
Daniel Webster's Great Orations and Senatorial
Speeches ; comprising his Eulogies on Adams and Jefferson ; Ora-
tions on the First Settlement of New England ; on the Bunker-Hill
Monument ; and his Reply to Hayne on the Sale of Public Lands,
&c. With a beautifully-engraved Portrait of Mr. Webster. Price
28., in handsome cloth boards.
MISS KENNEDY'S NEW NOVEL.
Shreds and Patches; or. Pathos and Bathos. A Tale
of Fashionable Life. By Janb Kennedy. Crown 8vo, handsome
cloth, 3s. 6d.
*' The work is admirably written, and being perraded hy a healtlur and improv-
ing tone, it may lafely be plaeed in the haadi of tbe yo«ig of ooth texei."—
i^rtMtgPoat.
The Balance of Beauty; or. The Lost Image Ee-
stored. By Jane Kennedy, Author of ^* Sketches of Character,"
"Julian," "Young Maids and Old Maids," "Things New and
Old," &c. Price 3s. 6d., neatly bound in cloth.
<( iGsB Kennedy may take it for granted that those who judge purely upon the
merits of her literary performances, and with thorooKh impartiality, will do her
the justice to inform the public that her last tale shows abundant proofs of clever-
ness, a shrewd appredatioa of character, and an earnest disposition to be useful
for the promotion of sound leamine and aecnrate religious training. We haye
come to this conclusion after a careful perusal of ' The Balanoe of Beauty/ and
have much pleasure in recording such an opinion of its merits." — Weeklg
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Lionel Fitzgibbon and his Parrot, ninstrated. By
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The Angler's Complete Guide to the Eiyers and Lakes
of England. By Bobxst Blakzt, Ph. D. New and EeTised
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trated Wrapper. Price 28., boards.
The Life of Alexis Soyer. By his Two Secretaries.
Containing a number of Beceipts never before published ; a com-
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Domestic Serrants, eto* Price 20., ornamental boards.
"To read the book is to learn that the life of a cook may not be vithool high
SBpirationB and entertaining incidents."— JfomifM Fott.
" The unpublished receipts and odds and enos of gastronomy are worth the
money charged for the whole 9Stm.'*—Monwng SeraUd,
Hints for the Table; or, the Economy of Good LLTing,
with a few words on Wines. Price 28. 6d.
" This is a wonderfkd bo<dc."— JfornMi^ Star,
The Oonrmet's Guide to Babbit-Cooking; or, How
to Cook a Rabbit in One Hundred and Twenty-four different
ways. Price 1b.
Seven Hundred Domestic Hints in every branch of
Family Management. By a Lady. Price 2s. 6d.
The Wit and Opinions of Donglas Jerrold. A
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of Wisdom uttered by this celebrated man. Edited by his Son.
Small 8yo. In the press.
Becollections of a Detective Police Officer. Second
Series. ByWATBBS. Being a Collection of Incidents of the same
thrilling interest as those contained in the First Series. In the press.
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HOETICULTURE, GARDENING, ETC.
The Cottage Gardener's Dictionary. Describing the
Plants, Fruits, and Vegetables desirable for the Garden, and ex-
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with an Alphabetical List of Synonyms. Edited by G. W. John-
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Edition. Crown 8yo, strongly bound in cloth, 8s. 6d.
Glenny's Handbook to the Flower-Oarden and
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country ; with a Calendar of Monthly Operations for the Flower-
garden and Greenhouse. Just published, a new and thoroughly
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dener's Gazette," and the " Gardener and Practical Florist," &c.
&c. Crown Svo, cloth, gilt edges, price 5s. 6d.
Glenny's Catechism of Gardening. Containing the
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Ananged for the use of Schools, by the Rev. J. Edwabds, Second
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handsome cloth, 10s. 6d.
Hannal of Flower Gardening for Ladies. By J. B.
Whiting, Practical Gardener. Eoyal 24mo, sewed, price Is.
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Oennan Without a Master; Sixth Edition. A Course
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MAN, as well as a simplified Method of Declining the Nouns, never
before published ; together with full Instructions for the Guidance
of the Learner in pronouncing the Language. Price 2s»
SECOND SERIES : Containing Advanced Exercises in Reading
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THIRD SERIES: Containing Concluding Exercises in Reading,
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The whole Course of Eighteen Lessons may be had, neatly bound in
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French Without a Master, Fiftieth Thousand. A
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30 W. KENT AND CO/s CATALOGUE.
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W. KENT AND CO.'S CATALOGUE.
31
INDEX.
FAOE
Acting Charades 10
Architectural Works 7
Arnold's (Edwin) Poems .... 9
Balance of Beauty 26
BaU Boom Polka 11
Preceptor 11
Beattie and Collins 5
Bertie's Indestructible Treasury . 21
Bible Gallery 4.
. Women of the 4
Bingley»s Tales 21
Boat (The) and the Carayan . . 7, 20
Blakey* 8 Angler's Guide .... 27
Bloxam's Architecture 8
Book and its Story 26
and ito Missions ... 23, 30
Boswell's Johnson 24
Boyhood of Great Men 6
Boy Princes 6
Boy's Book of Modem Travel . 6, 19
Boy's Own Book 19
Brandon's Architectural Works . 7
Bunyan's Pilgrim's Progress . . 8
Byron Beauties S
Capern's Poems 10
Capern's Ballads 10
Cheerer's Whaleman's Adventurer . SO
Child'0 Drawing Books 79
Child's First Lesson Book . ... 20
ChristiaQ Graces in Olden Time . 3
Christmas with the Podts .... 2
Colling's Gothic Arofaitectore " . 8
— <- — — ' Ornament ... 6
Comic Works 14
Almanack 14
Comical Creatures from Wurtem-
burg ....••'.•.15
■ People 15
Story Books 2t
Coster's Lorrin, and other Poems . 10
Cottage Gardener's Dictionary . . 28
Cowper's Poems 4
Cracker Bon-Bon for Christmas . . 10
Crosland's Memorable Women • . 20
Cruikshank's (Geo.) Works ... 14
. Fairy Library. 21
Curiosities of Modem Travel. . . 7
Dale's Poems ........ 10
Dictionaries 13
Domestic Architecture 8
Hinte 27
Drawing Books 23
Dreamland • . 1
Edgar's Boyhood of Great Men . . 18
Footprints of Famous Men 18
Boy Princes 18
History for Boys .... 18
Edgar's Heroes of England ,
Wars of the Roses
English without a Master . ,
Etiquette for the Ladies . ,
Gentlemen . ,
• of Courtship
PADS
. 16
. 18
. 29
. 11
. 11
. 11
. 24
2, 15
. 6
. 18
. 29
. 10
Euclid, Symbolical
Fables of^i&sop ....
Footprints of Famous Men .
French Dictionary, Miniature
without a Master . .
Games for Christmas . . .
German without a Master . .
Glennys Handbook to Flower-garden 28
Cateo&ism of Gardening 28
Garden Almanac ... 28
Glossary of Architecture .... 8
Goldsmith's Poetical Works . . .
Goldsmith's Works 24
Gourmet's Guide to Babbit Cooking 27
Graces, Gallery of the 4
Grimm's Household Stories . 11, 19
Ouizot's Young Student .... 20
Outch's Scientific Pocket Book . . 12
Handbook of Pencil Drawing . . 11
Harding's Early Drawing Book . 23
Harry's Ladder to Learning ... 21
Book of Poetry 21
Health for the Million 24
Heath's Waverley GaUerj . . . S
Heroes of Asgard ...... 20
of England •, 18
Heroines of Shakspeare .... 8
Hervey's Meditations 24
Hints for the Table 27
History for Boys 7
Home Lesson Books 19, 32
Story Books 19,22
How to make Home Happy • . r 24
Indestxuotible Lesson Books ... 32
Pleasure Books . . 32
Introd. to Gothic Architecture .
Italian Without a Master .... 29
Jerrold (Douglas) Life of ... . 6
' Wit and Opinions of 27
Johnson's Liyes of the Poets . . . 24
Julien's Studies of Heads ... 28
■■ ' ' ■ Human Figure .... 23
King's Interest Tables 24
Ladies' Drawing-Boom Book . . 26
Language of Flowers .... 4,11
LatinWithout a Master .... 29
Lectures on the Great Exhibition . 12
Lionel Fitzgibbon 27
Little Boy's Own Book 19
Mary's Books 21
Treasury 21
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Vr, KENT AND CO/S CATALOGUE.
Index — Continued^]
YAOX
Little Mary's Lesson Book . . . 21 1
Longfellow's Poems 2,
- Hyperion .
- Golden Legend . .
-Kayanagh . . .
- Prose Works . .
- Elong of Hiawatha .
- Miles Standish . .
Lorrin, and other Poems
Loves of the Poets
Maokay's (Charles) Egeria . .
Town Lyrics
Manuals of Inatmction. . . .
Massey's (G.) Babe Christabel .
■ Craigcrook Castle . .
2
2,9
. 2
. 10
. 9
.3,9
. 10
. 1
. 10
. 10
. 22
. 9
. 10
Barns (Robert)
Mayhew's Acting Charades . . .
Peasant;Boy Philosopher
Sandboys' Adventures ,
■ Wonders of Science . .
Memoirs of the Queens of Prussia .
Men of the Time
Merrie Days of England . . .
Merry Pictures z
MiaandCharli 20
MiUer's Daughter 2
- 21
4,
2
4
7
30
15
Miller's (T.) Poems for Children
Milton's Poetical Works . . . .
' L' Allegro and II Penseroso
Museum of Painting and Sculpture
Musgrave's Ramble in Normandy .
National Magazine
Ogleby's Adventures
Oldbuck's J
I Adventures 15
Old Faces in New Masks .... 10
Painters (The) of All Nations, His-
toryof. 26
Panoramic Yiew of Palestine . . 24
Parlour Magic 10, 20
Pellatt on 01ass.making .... 4
PhilUps's Etchings of Familiar Life 23
Foe's Poetical Works 9
Poetry of the Year 3
Portraitsof Ladies of Distinction . 4
Queens of Prussia, Memoirs of the . 26
Raffaelle's Cartoons 8
Recollections of a Detective. Se-
cond Series 27
Reid's (Capt. M.) Desert Home . . 17
Boy Hunters . . 17
7A0B
Raid's (Capt.M ) Young Voyageurs 17
Forest ExUes . . 17
r-^ Bush-Boys ... 17
Young Y&gers . 17
Plant Hunters . 17
Ran away to Sea . 17
Relics of Genius 6
Rival (The) Kings 19
P^binson Crusoe 11,20
Romance of Modem Travel ... 7
Round Games 11
St. Leonard . . *. 26
Scott's Poems 6
Shadows 11
Shakspeare, Heroines S
ShiUing's Worth of Sense. ... 11
Shreds and Patches 26
Sidney Grey 20
Smith's (Alex.) Poems id
Sonnets on the War 9
Soyer (Alex.) Life of 27
Southey's Life of Nelson ... 7,20
Spanish without a Master . ... 29
Suggestions in Design 12
Taylor's (JeffJ Young Islanders . 20
Tennyson's Miller's Daughter . • 2
Thomson's Seasons 5
Timbs's Curiosities of London . . 16
Curiosities of History . • 16
Popular Errors 18
School Days of Eminent Men 16
Things Not Generally Known 16
Curiosities of Science . . 16
Fainting Popularly ExplMned 16
Traditions of Lohdon 10
Vegetable Kingdom 28
Wars of the Roses 6,18
Waverley Gallery 3
Weather Book, the 11
Webster (Daniel) Orations ... 26
Webster's Quarto Dictionaries . . 13
Smaller Dictionary . . 18
Williams's Euclid 24
Winkles's English Cathedrals . . 8
Women of the Bible 4
Wonders of Travel 7
Worsley's Little Drawing Book . . 23
Year Book of FacU 12
Young Lady's Oracle 11
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